Wellfleet Oysters 3 Ways: Yuzu Kosho, Basil Mignonette, Grapefruit Pearl and Cucumber

Wellfleet Oysters Three Ways


Yield: 8 Servings


Ingredients:


2 dozen oysters (maybe a few more in case one or two are not good)


For the First Garniture:


1 T yuzu kosho (condiment made with yuzu zest, sea salt, chile peppers, and kombu)
3 T hot water


For the Second Garniture:


8 basil leaves, chiffonade
1 large or 2 small shallots, ciseler
1 T black pepper, mignonette
1 t kosher salt


For the Third Garniture:


½ of a seedless hothouse cucumber
½ of a grapefruit (not pink)


Procedure:


1. Combine the yuzu kosho and the hot water. Whisk vigorously until no lumps remain.


2. Combine the chiffonade of basil, ciseler shallot(s), and the black pepper mignonette.


3. Juice the cucumber, leaving the skins on for color. Alternately, if you do not have a juicer, dice and add the cucumber to a food processor. Then strain through cheesecloth. 


4. Using a paring knife, make supremes of half the grapefruit. Put the supremes with some of the juice into a stainless steel russe or sautoir and heat rapidly. Then place in a bowl and wrap twice with plastic wrap. Shake, but not too vigorously. The tiny, individual segments of the grapefruit should separate. Put over a bowl of ice water to halt the cooking process.


5. Add the tiny, individual segments of the grapefruit to the cucumber water.


6. Open the oysters, being careful not to leave any pieces of shell once they are opened. Discard the tops of the shells.


7. Place three oysters on each plate. Spoon or place a small amount of each garniture over one of the oysters.