Oysters are the cleaning crew of the ocean. Each one can filter up to 50 gallons of water a day, removing pollutants. They’re also an aphrodisiac (not proven, but let’s pretend it’s true) and are surprisingly low in calories (if you’re interested in such a thing). And, of course, they are delicious. Which is why I’m a huge fan of serving them in as many preparations as possible, while also making sure to source them responsibly so that they can keep on working their underwater magic.
Oysters, Three Ways
For me, the key to enjoying oysters is to complement their natural briny flavor rather than covering it up—which is why acid and heat are your oyster’s friends.
Ingredients
- 2 dozen small oysters, shucked
For Raspberry Vinegar Mignonette (Makes 1/2 cup)
- 1 shallot, minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup raspberry vinegar
For Champagne and Tabasco Granita (Makes 1 cup)
- 1 cup champagne
- 1/4 teaspoon Tabasco sauce
- 1 tablespoon finely chopped fresh chives
For Asian Mignonette (Makes 1/2 cup)
- 1 green onion, chopped (white and green parts)
- 1/2 teaspoon grated fresh ginger
- 1/2 cup rice wine vinegar
- 1 teaspoon soy sauce
- 1/4 teaspoon unpacked light brown sugar
- 2 tablespoons fresh lime juice
Instructions
For Raspberry Vinegar Mignonette
- Mix the shallot, pepper, and vinegar in a small bowl. Serve alongside the oysters.
For Champagne and Tabasco Granita
- Mix the champagne and Tabasco together in a small metal bowl.
- Place the bowl on a small, rimmed baking sheet and place it in the freezer. Use a fork to scrape and break up the granita every hour for at least 4 hours, or until everything is frozen.
- Serve immediately on open oysters and garnish with chopped chives.
For Asian Mignonette
- Mix the green onion, ginger, vinegar, soy sauce, brown sugar, and lime juice together in a bowl. Serve alongside the oysters.
Notes
Reprinted with permission from Good Catch by © Valentine Thomas. Published by Union Square & Co. Photography by Andrew Thomas Lee.