Recipe provided by Chef Crusco Catering in Austin, Texas
- 1/2 cup shallots – very fine dice
- 1-2 tbsps. Soy sauce
- 2 tbsps. water
- 1/2 cup rice vinegar
- Pinch Sea salt
- 1/4 tsp. Chili garlic sauce (Sriracha works)
- 1/4 tsp. Chili oil
- 1/4 tsp. Ginger – finely grated
- 1-2 tbsps. Grape seed Oil
- 1/3 cup Parsley – fine dice
- 2 dz fresh Oysters in the shell (Gulf or Blue Points work well)
- Combine all the ingredients (minus parsley & oysters) in a large bowl and mix thoroughly. Set aside.
- Add parsley just before use and start working on the oysters. Start by scrubbing the oysters under cold water with a brush to remove the dirt, especially in the hinge area where mud has gets trapped.
- Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand.
- Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a bowl handy to catch the delicious juice.
- Insert the tip of an oyster knife as far into the hinge as it will go; don’t jab it in there or you’ll break the shell. With gentle force, twist knife back & forth to pry the shell open.
- Using the knife, cut the muscle away from the top shell, bend the shell back and discard. Run the knife underneath the oyster to detach it completely, but leave it in its shell.
- Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Top with a little of the Matsuhisa Sauce and enjoy!