Ice Oysters with Dip

Ingredients

• 24 fresh oysters (e.g., Sylter Royal)
• 2 tbsp mixed chopped herbs
• 2 tbsp white wine vinegar
• 0.5 tsp mustard
• 1 pinch sugar
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 3 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp cognac
• a splash Tabasco
• lemon zest

Instructions

1. 1.

   Wash and open oysters, holding each with the convex side down in a kitchen towel, puncture the hinge with an oyster knife and twist to open. Cut off the upper muscle from the shell, remove the top shell, then cut off the lower muscle, leaving as much oyster liquid in the bottom shell as possible. Clean any shell fragments with a finger and arrange on a plate over crushed ice or on oyster plates. Serve with lemon wedges, graham bread, herb vinaigrette, and ketchup dip if desired.

2. 2.

   Whisk vinegar, mustard, sugar, a pinch of salt and pepper; whisk olive oil into the mixture and stir in herbs. Taste and transfer to a small bowl.