Oysters 101

Steps

1. 1Store the oysters

   Store fresh oysters in a cooler or refrigerator on ice until ready to use. Keep them cup-side down to retain their liquor.

   Oysters stay freshest when kept cold and moist. Use within a few days of purchase.

   Oysters
2. 2Shuck the oysters

   Hold an oyster firmly with a kitchen towel, insert an oyster knife at the hinge, twist to pop the shell open, then slide the knife along the top shell to sever the adductor muscle. Remove the top shell and run the knife under the oyster meat to detach it from the bottom shell.

   Work over a bowl to catch any spilled liquor. Keep the oyster level so you don't lose the brine inside.

   Oysters
3. 3Serve raw with mignonette

   Finely dice shallot and combine with red wine vinegar to make a classic mignonette. Spoon a small amount over each shucked oyster on the half shell. Serve on a bed of ice with lemon wedges.

   Let the mignonette sit for a few minutes so the shallot mellows slightly in the vinegar.

   OystersLemonRed wine vinegarWatermelon
4. 4Make watermelon aguachile granita

   Blend watermelon, lime juice, and jalapeño until smooth. Pour into a shallow dish and freeze, scraping with a fork every 30 minutes to create a granita texture. Spoon a small amount of the frozen granita onto each raw oyster on the half shell.

   The aguachile should be icy and refreshing, balancing the briny oyster with sweetness and heat.

   Oysterswatermelon aguachile granitawatermelon aguachile granitaButter
5. 5Prepare garlic-parsley butter

   Mince garlic and chop parsley. Mix both into softened butter until well combined.

   This compound butter works great for grilled or baked oysters.

   GarlicParsleyHot sauce
6. 6Grill the oysters4 min

   Place shucked oysters (still on the half shell) on a hot grill or over hot coals. Top each oyster with a small dollop of garlic-parsley butter. Grill until the butter melts and the oyster edges begin to curl slightly, about 3-5 minutes.

   Watch carefully — grilled oysters cook quickly. They're done when the liquor is bubbling and the edges firm up.

   OystersGarlicParsleyHot sauce
7. 7Finish and serve

   Squeeze fresh lemon juice over the oysters. Add a few dashes of hot sauce or Tabasco if desired, and finish with a grind of black pepper. Serve immediately.

   Classic raw oysters are best with just lemon and mignonette, but cooked oysters love hot sauce and butter.

   OystersLemonTabascoBlack pepper