Oysters on the Half Shell with Radish, Shallots, Cilantro, and Lime

Good oysters don’t need much, but an herby, citrusy mignonette enhances their sweet, buttery finish. Prepare the vinegar-shallot mixture the night before so the flavors have time to mingle.

1 c. white wine vinegar
1 c. water
1 c. sugar
2 shallots, peeled and sliced into 1/8-inch rings
24 raw oysters, preferably Island Creeks
3 radishes, cleaned and sliced into thin disks
24 cilantro leaves, rinsed and patted dry
1 ripe tomato, peeled, seeded, and diced
1/4 c. cucumber, peeled and finely diced
Juice from 1/2 lemon
Juice from 1/2 lime
Extra-virgin olive oil
Fleur de sel

Combine vinegar, water, and sugar in a pan and bring to a boil. Add shallots and remove from heat. Refrigerate this mixture overnight.

Drain the shallots from the vinegar. Place radishes, cilantro, tomato, cucumber, and 2 tablespoons shallots in a small bowl. Add lemon and lime juices, drizzle with olive oil, and toss to coat.

Open oysters with an oyster knife, discarding the flat top shell and keeping them in the cup-shaped bottom shell. Detach the oyster muscle from the bottom shell using the knife.

Divide herb-radish mixture among the 24 oysters. Sprinkle with fleur de sel and cracked black pepper.

Serves 6.