Ingredients:

  • 2 Dozen Fresh Oysters (e.g., Malpeque, Kumamoto)
  • 5 lbs Crushed Ice
  • 2 large Lemons (cut into wedges)
  • Flaky Sea Salt (to sprinkle)
  • 2 medium Shallots (finely minced)
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 small Shallot (finely minced)
  • 1/4 cup Champagne Vinegar
  • 1 tbsp Fresh Tarragon Leaves (finely chopped)
  • 1/4 cup Rice Vinegar (unseasoned)
  • 2 tbsp Freshly squeezed Lime Juice
  • 1 tsp Freshly grated Ginger
  • 1/4 tsp Red Chili Flakes (or to taste)

Instructions:

  1. Prepare the Mignonettes: For each variation, combine the chosen vinegar/lime juice, minced shallots, and seasonings in a separate small bowl. Stir well, cover, and allow to macerate in the refrigerator for at least 15 minutes.
  2. Prepare the Ice Bed: Take your large platter and create a deep, even bed of crushed ice covering the entire surface area where the oysters will rest.
  3. Shuck the Oysters: Hold the oyster cup-side down, ensuring your hand is protected. Find the hinge where the two shells meet, insert the tip of the oyster knife firmly, and twist gently until the shell pops open slightly. Slide the knife along the inside of the top shell to detach it, then run the knife underneath the oyster meat to detach it from the bottom shell, keeping all the liquor intact.
  4. Arrange the Platter: Nestle the bottom shell of each shucked oyster securely into the crushed ice bed, keeping them upright. Sprinkle a few flakes of sea salt over the exposed oyster meat for texture.
  5. Serve: Place the three bowls of prepared Mignonettes alongside the platter. Arrange the lemon wedges attractively on the platter and serve immediately, cold.