1/2 Dozen Humboldt Gold Kumamoto Oysters On The Half Shell Recipe

Chill bed

Spread crushed ice or rock salt evenly on a platter to create a stable bed for the oyster shells so they sit level.

Rinse oysters under cold running water and scrub shells to remove debris.

Using an oyster knife, hold oyster flat-side up with a towel. Insert blade at hinge, twist to pop, run blade along top shell to cut the adductor, remove top shell and discard any liquid left in top shell. Be careful to preserve the liquor in the bottom shell.

Slide the knife under the oyster meat to detach from the bottom shell, leaving oyster in its liquor. Arrange each oyster on the chilled ice bed.

Place a lemon wedge on the platter.

In a small bowl combine minced Fresno chili and very finely minced shallot.

Add red wine vinegar, champagne vinegar, cold water, and granulated sugar. Stir to dissolve sugar.

Season with kosher salt and freshly ground black pepper, taste and adjust acidity or salt. Let rest for at least 10 minutes to marry flavors before serving so the shallot softens and chili infuses the vinegar.

In a small bowl combine ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice and a dash of hot sauce.

Stir until smooth, taste and adjust horseradish/hot sauce for desired heat, and season with a pinch of salt. Transfer to a small serving dish.

Reconstitute dried wakame in cold water for 5–10 minutes until expanded. Drain well and squeeze out excess water, then chop to bite-size pieces if necessary.

In a small bowl whisk rice vinegar, soy sauce, sesame oil and sugar until combined. Add wakame, toasted sesame seeds and sliced scallion, toss to coat and adjust seasoning. Chill briefly until serving.

Place three small serving spoons or ramelets on the platter and spoon the Fresno chili mignonette into one, cocktail sauce into another, and a small portion of wakame salad into the third.

Arrange the 6 shucked oysters on the chilled bed, each in its bottom shell with liquor. Garnish each oyster with a light drizzle (about 1/4 tsp) of Fresno chili mignonette or a small dot of cocktail sauce according to guest preference — offer both on the side.

Optionally top a couple oysters with a micro cilantro or chive. Finish with a light crack of black pepper over the oysters and serve immediately with lemon wedges.

Discard any unused mignonette or sauces after service or refrigerate for up to 24 hours. Keep oysters cold and consume immediately for best quality.