Oysters Recipe

Prepare oysters

Keep oysters chilled on ice until ready to serve. Right before plating, arrange crushed ice across a serving platter to create a stable bed. Place each half-shell oyster on the ice. Set lemon wedges nearby.

Heat a medium skillet over medium heat. Add 2 tbs neutral oil. When shimmering, add chopped red onion and cook 2 minutes until softened.

Add garlic and ginger and cook 30 seconds until aromatic. Stir in chopped red bell pepper and the scotch bonnet (use gloves) and cook 3–4 minutes until softened.

Add tomato paste and smoked paprika and cumin; cook 1 minute to remove rawness. Add chopped tomatoes and 1/2 cup stock. Bring to a low simmer and cook 8–10 minutes until mixture reduces and thickens slightly.

Transfer the cooked mixture to a blender or use an immersion blender. Blend until smooth, taste, and season with salt, black pepper and lime juice. If sauce is too thick, add a tablespoon of stock. Cool slightly before spooning over oysters.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbs apple cider vinegar, 1 tsp prepared horseradish, 1 tsp hot sauce, smoked paprika, cayenne, garlic powder, salt and black pepper until smooth.

If the sauce is too thick for drizzling, whisk in up to 1 tbs milk until you reach a pourable consistency. Taste and adjust acidity or heat as needed.

Combine chilies, vinegar, water, garlic, salt and sugar in a blender. Blend until completely smooth. Taste and adjust salt or sugar. Transfer to a small saucepan and simmer gently 3 minutes to meld flavors, then cool. Keep a small spoonful to finish oysters.

In a small heavy-bottomed saucepan or deep skillet, heat 1 cup oil to 350°F (175°C) or until a small piece of bread sizzles immediately. Using tongs, carefully fry 3–4 saltines at a time for 8–12 seconds until blistered and puffed but not browned. Drain on paper towels and immediately sprinkle lightly with sea salt.

Cool until crisp. These are fragile—handle gently. They provide crunch to accompany the oysters.

Spoon about 1 teaspoon of the chilled Spicy West African Tomato & Bell Pepper Sauce onto each oyster (or a small dollop, to taste).

Drizzle 1/2 teaspoon of the Alabama White Sauce over each oyster in a teardrop or zigzag pattern to add tang and creaminess.

Dot a few drops (about 1/4 tsp) of the House Hot Sauce on each oyster for an extra kick; adjust per guest heat preference.

Garnish each oyster with a few chopped scallions and a pinch of micro cilantro or parsley. Serve immediately with fried saltines on the side and lemon wedges.