How to Open Oysters with Style

In this second course of the dinner party at Catskills cabin, we invite you to feast with us on fresh Northwest oysters from Lilliwap, Washington—a region whose waters are cold enough to supply oysters into early July. And because the only thing worse than a pierced oyster belly is a slipped knife piercing your hand, you'll see how to open oysters cleanly, quickly, and beautifully. With great oysters, toppings are purely optional, but these sweet, tart mustard seeds pop as you chew, adding a delightful surprise to each bite. — Jennifer Pelka

2^nd Course: Hama Hama and Blue Pool Oysters with Pickled Mustard Seeds and Charred Scallions

by Ithai Schori

1¼ cup water

1 cup Sherry vinegar

1/3 cup sugar

1/2 cup whole mustard seeds

1 bunch of scallions, trimmed and cleaned

oil to cover the bottom of a pan

2 dozen oysters

salt and pepper to taste

lemon zest, finely grated, to taste

For the pickling liquid, combine water, Sherry vinegar & sugar in a sauce pot over medium heat.  Simmer until the sugar is dissolved. Salt to taste, and pour over the mustard seeds.

On high heat, sear scallions in grapeseed oil.  Season to taste with salt & pepper, and slice thinly when cooled.  

Scrub the oysters to remove any dirt or barnacles.  On a flat surface, firmly hold the oyster flat side-up between two towels.  Aim the tip of the oyster shucker into the joint at the back of the shell and use a little force just to wedge it in.  Hold your thumb close to the point of the shucker so that you do not slip and cut yourself or pierce the belly. Gently but firmly, twist the knife to pop the joint. Run the knife at a slight upward angle to sever the top shell from the adductor muscle, located on the right half of the oyster.

Once the top shell is off, inspect and smell the oyster. It should smell sweet like the ocean; if it's dry or has an off aroma, discard it.

Gently push the muscle from the bottom half of the adductor muscle, or gently scoop the bottom of the oyster meat with your knife to clear it from the shell. With your finger, remove any grit that may be inside the shell. Do not wash.

To serve, place a few mustard seeds and thinly sliced scallions on the oysters.  Add lemon zest and a few drops of the pickling liquid.

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