Selection Of East Coast Oysters Recipe

Shucking and chilling

Keep oysters cold until ready to serve. Just before service, place crushed or shaved ice on a large platter. Hold oyster with thick towel or in an oyster glove, insert oyster knife at hinge, twist to pop, run blade along top shell to sever muscle and remove top shell. Loosen oyster from bottom shell but leave it sitting in the bottom shell with its liquor. Arrange oysters on the ice bed to keep them level and chilled. Cut lemon into wedges and place on the platter.

In a small bowl combine 2 teaspoons white wine vinegar, 1 tablespoon champagne or sparkling wine, 2 tablespoons very finely minced shallot, 1 teaspoon granulated sugar, 1 teaspoon freshly ground black pepper and 1 teaspoon finely grated lemon zest. Stir well to dissolve sugar. Taste and adjust acidity or sweetness — the mignonette should be bright and slightly tart with pronounced shallot flavor. Refrigerate until service. Makes enough for 24 oysters (about 3/4 cup).

Halve the chilis and remove seeds if a milder heat is desired (leave seeds for full heat). Roughly chop chilis and place in a blender with 60 ml white vinegar, 1 clove garlic and 1 teaspoon kosher salt. Blend until smooth. Transfer to a small saucepan and bring to a gentle simmer for 2 minutes to meld flavors, then let cool. Stir in 1 teaspoon neutral oil for gloss and mouthfeel. Strain through a fine sieve for a smooth sauce if desired, pressing solids to extract liquid. Chill before serving. Yield ~1/3 cup.

Peel and finely grate the fresh horseradish root. Immediately toss 2 tablespoons grated horseradish with 1 teaspoon white vinegar and a pinch of kosher salt to stabilize heat and preserve color. Taste and adjust; if you prefer a creamier texture you can fold in a teaspoon of sour cream, but for raw bar service keep it straight for bright heat. Keep chilled and cover tightly to prevent aroma transfer.

Arrange the platter of oysters on a bed of crushed ice with small ramekins or spoons of French 75 mignonette, housemade hot sauce and fresh horseradish spaced around the platter. Garnish with microgreens or chopped chives and place lemon wedges for squeezing. Provide cocktail forks or small spoons so guests can add condiments to each oyster. Serve immediately so oysters remain cold and the condiments are fresh.