Raw Oysters Recipe

prepare bed and oysters

Fill a large serving platter or individual plates with an even layer of crushed ice (about 6 cups) to create a cold bed. Place 12 fresh shucked oysters on the ice, ensuring each shell sits level so the liquor is retained. Keep oysters chilled in the refrigerator until ready to serve. Provide lemon wedges on the platter.

If oysters are not already shucked: hold oyster flat-side up in a towel, insert a short shucking knife at the hinge, twist to open, run the knife under the top shell to release, then loosen the oyster from the bottom shell keeping the liquor. Rinse any shell fragments and place oysters on ice immediately.

make mignonette

In a small bowl combine 2 tbsp finely minced shallot and 3 tbsp white wine vinegar plus 1 tbsp champagne vinegar. Add 1 tbsp finely diced pineapple and 1 tbsp finely diced ripe mango. Stir in 1 tsp chopped cilantro, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp extra-virgin olive oil and 1 tsp fresh lime juice. Mix thoroughly and let rest 10–15 minutes at cool room temperature (or refrigerate up to 30 minutes) to allow flavors to marry. Taste and adjust acidity or salt as needed. Keep chilled until serving.

prepare buffalo peri-peri

In a small heatproof bowl combine 3 tbsp hot sauce, 1 tbsp peri-peri sauce and 2 tbsp melted unsalted butter. Whisk in 1 tsp honey, 1 tsp smoked paprika, 1 tsp lemon juice and 1/4 tsp fine sea salt until smooth and glossy. Warm gently in the microwave for 10–15 seconds or over a double boiler to meld flavors (do not boil). Taste and adjust heat or sweetness. Transfer to a small serving ramekin and keep warm or at room temperature depending on preference.

make cocktail sauce

In a small bowl combine 1/2 cup ketchup with 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/4 tsp hot sauce (optional) and 1/8 tsp fine sea salt. Whisk until smooth and chill briefly so flavors meld. Taste and add more horseradish if you prefer more heat.

Arrange the chilled oysters on the ice bed. Place small ramekins of Tropical Mignonette, Buffalo Peri-Peri Sauce, and Cocktail Sauce on the platter. Garnish the platter with lemon wedges. Provide small forks or cocktail picks and napkins. Serve immediately so oysters remain cold; estimated consumption window is 30–45 minutes on ice.