A recipe from Chef Cosmo Goss | Serves 4–6
When you’ve spent time with the person who grew your oysters, you want to taste their work. In the first episode of Huk & Cook, Chef Cosmo Goss visits Island Creek Oysters founder Skip Bennett in Duxbury Bay, where every oyster represents two years of care.
Cosmo keeps this preparation simple: freshly shucked oysters on ice, lemon wedges, and a jalapeño mignonette. Shallots, vinegar, and verjus bring acidity, while cilantro and finely diced jalapeño give each spoonful a fresh finish. Serve the mignonette alongside so everyone can dress their own.
Ingredients
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2 dozen raw oysters
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1 lemon, cut into wedges
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1 cup jalapeño mignonette, from the recipe below
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Ice, for serving
For the jalapeño mignonette
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¼ cup shallots, minced with salt and pepper
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¼ cup verjus
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¾ cup rice wine vinegar
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½ tablespoon black pepper
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½ tablespoon sugar
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1½ tablespoons jalapeño, seeds and inner ribs removed, finely diced
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2 tablespoons chopped cilantro
Make the mignonette
1. Whisk together the shallots, verjus, rice wine vinegar, black pepper, sugar, and jalapeño. Leave the cilantro out until you’re ready to serve.
2. Stir or shake the mignonette well before serving so the shallots and seasoning are evenly distributed. Mix in the cilantro just before it goes to the table.
Shuck and serve
1. Keep the oysters chilled until you’re ready to prepare them. Shuck and arrange on a bed of ice.
2. Serve with lemon wedges and the mignonette alongside.
Serving note: This recipe serves oysters raw. Eating raw or undercooked shellfish carries a risk of foodborne illness; cooking thoroughly reduces that risk.
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