Daily Oyster Selection* Recipe

Prepare serving bed

Mound the crushed ice on a large chilled platter or individual serving plates to create a stable bed for the oysters. Make shallow depressions for each oyster so they sit level.

Arrange oysters

Place the shucked oysters, cupped side down, on the ice bed. Keep oysters cold until ready to serve. Provide lemon wedges on the platter.

Keep oysters covered and refrigerated if making more than 15 minutes ahead; bring to table still on ice and serve immediately with the two sauces.

Combine ingredients

In a medium bowl combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon green hot sauce, 1 tablespoon lime juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon celery salt, and 1/8 teaspoon black pepper. Stir until uniform.

Add herbs

Fold in the finely chopped cilantro (2 tablespoons) and parsley (1 tablespoon). Taste and adjust heat with additional horseradish or green hot sauce to preference.

Chill

Cover and chill for at least 15 minutes to let flavors meld. Bring to near-service temperature (cold) and transfer to a small bowl for serving alongside oysters.

Prepare paw paw and aromatics

Finely dice 1/2 cup ripe paw paw flesh and place in a small mixing bowl. Add 1 tablespoon finely minced shallot and 1 tablespoon thinly sliced chives.

Make mignonette dressing

To the paw paw and shallot, add 2 tablespoons champagne vinegar, 1 teaspoon rice wine vinegar, 1 teaspoon extra-virgin olive oil, 1/2 tablespoon lime juice, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Stir gently to combine.

Marinate briefly

Let the mixture sit for 10–15 minutes in the refrigerator to allow the shallot to mellow and the paw paw to release a little juice, which will flavor the vinegar. Taste and adjust salt or acid as needed.

Serve

Spoon a small amount (about 1 teaspoon) of paw paw mignonette onto each oyster or provide in a small bowl for guests to add themselves.