Daily Varietal Oysters* Recipe

Select & store

Keep oysters cold in the refrigerator until ready to serve. Store them flat side up in a shallow pan covered with a damp towel; do not submerge in fresh water or airtight container. Use within 24–48 hours of harvest for best quality.

Shuck raw oysters

Hold oyster with a towel or glove, hinge pointing toward you. Insert oyster knife at the hinge and twist to pop. Slide blade under the top shell to cut the adductor muscle and remove top shell. Run blade under the oyster to free it from the bottom shell while keeping the liquor (natural juice) in the cup. Place oyster cups on a shallow tray of crushed ice to keep them level and chilled.

Plate

Arrange crushed ice on serving platters, nestle shucked oysters in their bottom shells on the ice to keep cold and stable. Garnish with lemon wedges and place bowls of mignonette, cocktail sauce, and hot sauce alongside.

Combine red wine vinegar, finely minced shallot, cracked black pepper, and sea salt in a small bowl. Stir and refrigerate at least 30 minutes so flavors meld. Taste and adjust salt or vinegar balance. Serve chilled alongside oysters.

Whisk together ketchup, prepared horseradish, fresh lemon juice, and Worcestershire sauce until smooth. Adjust horseradish to heat preference. Chill until service.

In a large pot with a tight-fitting lid, combine water, white wine (if using), bay leaf, and peppercorns. Bring to a rolling boil. Add oysters in a single layer if possible, cover, and steam until shells open, about 4–6 minutes depending on size and varietal. Discard any oysters that do not open after steaming. Using tongs, transfer opened oysters to a platter; serve immediately with melted butter or sauces. Keep steamed oysters warm and serve within 10–15 minutes for best texture.

Preheat oven to 450°F (230°C). Line a baking sheet with foil and cover with a layer of coarse salt or crushed ice to stabilize shells. Prepare topping: melt butter and stir in minced garlic. Mix panko breadcrumbs into the garlic butter until lightly moistened. For each shucked oyster on its half-shell, spoon about 1 teaspoon melted garlic butter over the oyster, then top with about 1 tablespoon panko mixture (adjust to preference). Arrange oysters on the prepared pan so they sit level. Bake until the topping is golden and oysters are just set at the edges, 8–10 minutes (time varies by size). Remove and serve hot with lemon wedges.