finely diced shallot
seeded and finely diced jalapeño, or to taste
finely chopped fresh cilantro
- To prepare sauce: Stir vinegar, lime juice, shallot, jalapeño and sugar in a bowl until the sugar dissolves. Cover and refrigerate for at least 1 hour before serving. Stir in cilantro just before serving.
- To shuck oysters: Before you begin, be sure you have an oyster knife; do not try to shuck oysters with a regular kitchen knife. Rinse oysters under cold running water. Throw away any that are open and don’t close if you tap them.
- Place an oyster flat-side up on a work surface. Grip the oyster with a kitchen towel to help protect your hand (or wear a glove), leaving the narrow hinged end exposed.
- Place the tip of the knife between the top and bottom shells just adjacent to the hinge. Press inward, twisting and wiggling your knife tip, to release the top shell. At first, it may seem like you aren’t making progress, but continue with gentle pressure. Continue wiggling the knife while pressing inward until the shell pops open. Try to keep the oyster level so the flavorful “liquor” (briny, salty seawater) stays inside the deep bottom shell.
- Wipe your knife to remove any debris, then pry open the shell by inserting the knife tip in one or two other spots, twisting it to release the shell completely. Continuing to hold the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in the shell. (If you open an oyster that has a strong, sulfurous smell, discard it. It’s dead.)
- Transfer the oyster in its bottom shell to a bed of crushed ice, rock salt or crumpled foil that will keep the oyster level. Serve immediately with about 1/4 teaspoon “Hog Wash” sauce per oyster.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to