Oyster Sampler Recipe

Keep oysters cold until ready to serve. Create a shallow bed of crushed ice on a large platter. Arrange oysters (east and west) on the ice, alternating types for visual contrast. Leave oysters in their cupped half-shells with liquor retained. Provide lemon wedges on the side.

Taste and safety note: discard any oyster with a broken shell or an off smell. Serve immediately after topping with sauces to preserve texture and temperature.

Make mignonette

In a small bowl combine the minced shallot, red wine vinegar, champagne vinegar, cracked black pepper and sea salt. Stir and let sit for at least 5–10 minutes to allow flavors to meld. Taste and adjust salt or vinegar balance. Keep chilled until serving.

To serve: spoon about 1/2 teaspoon of mignonette onto each designated oyster when plating (prepare 4 oysters with this sauce).

Make yuzu-citrus sauce

In a small bowl whisk together yuzu juice, orange juice, rice vinegar, light soy sauce, grated ginger and sliced chile. Taste and adjust heat or acidity. Chill briefly. When serving, drizzle roughly 1/2 teaspoon over each of the 4 oysters assigned this preparation.

Prepare warm topping

In a small skillet over medium heat melt the butter until foamy. Add chopped bacon and warm for 30 seconds. Add panko breadcrumbs and toast, stirring constantly, until golden, about 2–3 minutes. Remove from heat and stir in parsley, lemon zest, a pinch of salt and black pepper. Keep warm.

To serve: spoon about 1/2 to 1 teaspoon of the warm breadcrumb mixture onto each of the 4 oysters allocated to this preparation. The heat will slightly warm the oyster surface—serve immediately so breadcrumbs remain crisp.