METHOD
This is the simplest kind of luxury. The goal is to make the oyster taste more like itself. The caviar adds a deep, salty richness that amplifies everything.
What To Do:
- Get Everything Cold. Put your plates, serving platter, and caviar in the refrigerator. The contrast of the cold oyster is everything.
- Shuck the Oysters.
· Scrub the oyster shells under cold water.
· Hold the oyster firmly in a folded kitchen towel with the flat side up.
· Find the hinge at the pointed end. Work the tip of an oyster knife into the hinge. Twist firmly until it pops open.
· Slide the knife along the top shell to sever the muscle. Remove the top shell.
· Slide the knife under the oyster in the bottom shell to release it, being careful not to spill the liquor (the natural juice). Check for any fragments of shell.
- Assemble.
· Spread the crushed ice on a platter. Nestle the freshly shucked oysters in the ice.
· Do nothing else to the oyster. No mignonette, no hot sauce. The point is purity.
· Place a small spoonful (about ½ teaspoon) of caviar directly on top of each oyster.
- Serve Immediately.
· Serve with lemon wedges on the side. Let people add a tiny squeeze if they want.
· Provide the mother-of-pearl or plastic spoon for the caviar.
The Only Rule: Eat it in one bite. Tip the whole thing into your mouth. The cold, the salt, the creaminess, and the briny pop is the entire experience.
Why it works: The oyster's sweet, briny liquor mixes with the rich, salty eggs. The texture of the soft oyster and the popping caviar is perfect. Adding anything else would be a distraction.
