Local Oysters with Sherry Vinegar, Shallot and Ginger Vinaigrette

Photos, recipes and styling by Béatrice Peltre

Freshly plucked from the pristine waters of Massachusetts, these briny gems are destined to be transformed into a mouthwatering masterpiece. My preference is to serve oysters raw, enhancing their flavors with an Asian-inspired shallot vinaigrette infused with hints of ginger. I recommend three per guest, but can it ever be truly enough?

Serves 8 (3 oysters per guest)

24 fresh oysters

FOR THE VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons sherry vinegar
1 teaspoon roasted sesame oil
1 teaspoon finely grated ginger
1 small shallot, finely chopped
½ tablespoon minced cilantro
½ tablespoon minced chives
sea salt and pepper
dash of sumac

In a small bowl combine the lime juice, sherry vinegar, sesame oil, ginger, shallot, cilantro and chives. Season with salt and pepper and add a dash of sumac. Shuck the oysters (carefully!) and place them on a serving platter lined with a bed of ice. Serve with the vinaigrette.

This recipe appeared in the Winter 2024 issue as part of a larger story, L’Apèro Français.