Oysters On The Half Shell Recipe

Inspired by Toucan Charlie's Buffet & Grille

Time40m

Serves4

Seasonal Oysters, Horseradish, Champagne-Tarragon Mignonette

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Ingredients

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Oysters

12 each fresh oysters (assorted seasonal, on the half shell)

4 cups crushed ice or shaved ice bed

2 each lemon wedges

Champagne-Tarragon Mignonette

3 tbs champagne vinegar (or good-quality white wine vinegar + splash of champagne)

1 tbs dry champagne or sparkling wine

2 tbs shallot, very finely minced

1 tbs fresh tarragon leaves, finely chopped

1 tsp granulated sugar

1 tsp coarse sea salt

1 tsp freshly ground black pepper

Horseradish Condiment

3 tsp prepared horseradish (not cream style), drained and finely grated if coarse

1 tsp fresh lemon juice

1 tsp heavy cream or crème fraîche (optional — for a milder cream horseradish)

1 pinch Celtic sea salt

Garnish & Service

1 tsp microgreens or chopped chives

2 cups cracked ice to keep oysters cold (additional)

Method

Prepare the Mignonette

Combine ingredients

In a small bowl, whisk together the champagne vinegar, champagne, minced shallot, finely chopped tarragon, sugar, sea salt, and freshly ground black pepper until sugar and salt dissolve.

Taste and adjust seasoning: add a little more champagne or vinegar if you want a brighter acid, or a pinch more sugar if overly sharp. Cover and refrigerate at least 30 minutes to let flavors marry (can be made up to 24 hours ahead).

Prepare Horseradish Condiment

In a small bowl combine the prepared horseradish with the lemon juice and a pinch of salt. If you prefer a creamier and milder condiment, stir in the heavy cream or crème fraîche until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve.

Shuck and Plate Oysters

Pre-chill a serving platter. Fill the platter with a 1–2 inch bed of crushed or shaved ice to stabilize shells. Arrange additional ice or crushed ice around where oysters will sit so they remain level.

Shuck oysters just before serving: hold the oyster flat-side up in a towel, insert an oyster knife at the hinge, twist to pop, slide knife along top shell to cut the muscle and remove top shell. Loosen the oyster from the bottom shell but keep it in the liquor (do not drain). Discard top shells. Take care to preserve the natural brine in each cup.

Place each oyster, cup-side down, on the prepared ice so the oyster liquor sits in the shell. If any shells are unstable, nestle additional crushed ice beneath them to level.

Finish & Serve

Set out the mignonette and horseradish condiment in small bowls with spoons. Provide lemon wedges and sprinkling of microgreens or chopped chives for garnish.

To serve: spoon about 1/2 teaspoon of the Champagne-Tarragon mignonette onto an oyster (or leave it on the table for guests to dress to taste). Add a small dollop (about 1/4 teaspoon) of the horseradish condiment to oysters that will accept heat. Offer lemon wedges for those who prefer a squeeze of citrus instead.

Keep oysters on ice while serving and consume immediately. Discard any oysters that do not close prior to shucking or that smell off.