Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Oysters with Summer Vinaigrette

Amuse-Bouche from Issue 1 – Summer 2012 – Float

A few notes for novice shuckers to keep in mind: Wrap the hand holding the oyster in a thick dishtowel or glove (the chainmail variety offers the best protection against potential injury), shimmy a knife in next to the hinge and pop open. Run the knife carefully along the length of the shell to separate, then (gently!) beneath the oyster itself to sever the muscle. Retain as much of the tasty brine as possible.

serves 6

  • 3 Tbsp champagne vinegar
  • 3 Tbsp lemon juice
  • 1 small shallot, minced
  • 18 oysters, shucked, on the half-shell
  • crushed ice, for serving

  • 1

    Stir together the champagne vinegar, lemon juice and shallot in a small bowl. Let stand 10 minutes.

  • 2

    Scatter the crushed ice over a large serving platter. Carefully arrange oysters on the ice to keep them from spilling. Serve immediately with vinaigrette on the side.