I keep trying to rack my brain, but I honestly can't remember the first time I consumed raw oysters. It's quite possible I had one as a teenager, but I'm pretty sure I was in my twenties (maybe after meeting Eric) that I had my first experience with these bivalves. Now, however, I'd list them as one of my favorite foods. Some of my favorite food memories revolve around oysters. Being served the Oysters and Pearls at The French Laundry (paired, of course, with a glass of Champagne) when we celebrated our first wedding anniversary and Eric's 30th birthday. Or the Kumamoto oyster with cucumber mignonette at O Ya (during my birthday dinner). But, mostly, I prefer my oysters treated with a little squeeze of lemon, maybe a small spoonful of mignonette. Ideally, a platter will be consumed outdoors, overlooking a body of water. However, that's not always possible (As I type, it's snowing. Hello winter!) and we've taken to shucking them at home, often slurping them down over the kitchen sink. It's not elegant, but it does feel intimate. Sometimes that's how romance is, right? :-)
While oysters are wonderful on their own, there are some simple ways to accentuate their robust ocean flavor. A little acid does a lot to make them pop. For this mignonette, I've combined two types of seasonal citrus, grapefruit and Meyer lemons, to make a simple dressing to spoon on top.
Oysters with Grapefruit and Meyer Lemon Mignonette
12 oysters, shucked
1 large red grapefruit, segmented
Juice of 1 Meyer lemon
1 teaspoon Champagne vinegar
1/4 teaspoon salt
1/2 teaspoon chopped fresh chive
Coarsely ground black pepper
Chop the segmented grapefruit sections into small pieces and transfer to a medium-sized mixing bowl. Add the Meyer lemon juice, Champagne vinegar, salt, chive, and black pepper. Give it a quick whisk to combine.
Before eating, top an oyster with the grapefruit and Meyer lemon mignonette.