Chef Mashama Bailey’s Pickled Oysters Recipe

For the oysters:

• 12 ounces fresh whole McIntosh oysters, or another thick-shelled fresh oyster such as Blue Point or Island Creek, oyster liquid reserved
• Ice, for chilling the blanched oysters

For the pickling liquid:

• ¼ teaspoon whole allspice
• 2 teaspoons mustard seeds
• 1 teaspoon fennel seeds
• 4 each mace blades
• 1 cup water
• 1 cup oyster liquid
• 3 tablespoons apple cider vinegar
• 1 ½ tablespoon granulated sugar

For the blanching liquid:

• 1 cup oyster liquid
• 1 cup water

For plating:

• Soda crackers
• Lardo (cured pork fatback) or salumi
• Serrano pepper, sliced
• Fried chicken skin or store-bought pork rinds

1. 1

   Prepare the oysters. Using a small paring knife, shuck each oyster over a container to catch the oyster liquid. Carefully wedge the knife between the lid and the bed of the oyster shell until you feel a gentle pop. (A good practice is to hold the oyster in a towel to keep your non-shucking hand safe.) Allow the oyster liquid to drain into the container, then remove the oyster from the bed with your knife and set it aside on a plate. Discard the shell. Repeat this process with the remaining oysters. Once you have caught all the oyster liquid in the container, add as much water as necessary to reach 2 cups of oyster liquid. Set the oyster liquid aside.

2. 2

   Fill a large bowl with ice. Then place a second, smaller bowl on top of the ice. Set aside.

3. 3

   Make the pickling liquid. Crack the allspice seeds to help release their flavor. In a small saucepot, add the allspice, mustard, fennel, and mace blades. Pour in the water, the oyster liquid, and the vinegar, add the sugar, and bring the contents to a boil. Skim any foam from the surface with a spoon or ladle.

4. 4

   Once the pickling liquid reaches a boil, remove the saucepot from the heat. Transfer the liquid to a mason jar or other refrigerator-safe container with an airtight lid. Leave the liquid in the refrigerator for at least 1 to 2 hours or up to 14 days, depending on the freshness of the oysters—the longer it steeps, the better.

5. 5

   Make the blanching liquid. In a medium saucepan, bring equal parts oyster liquid and water to a simmer over low-medium heat. Skim any foam from the surface of the liquid with a spoon or ladle.

6. 6

   Add all of the shucked oysters to the blanching liquid. Blanch until the valves firm up and take shape, approximately 30 seconds to 1 minute. Using a slotted spoon, remove the oysters and transfer to the small bowl on top of the ice. Allow the oysters to chill for 5 to 10 minutes.

7. 7

   Remove the pickling liquid from the refrigerator and submerge the chilled oysters in the container. Reseal and return to the refrigerator to pickle for up to 10 days.

8. 8

   When you’re ready to serve, lay a soda cracker on a plate. Place a slice of lardo or salumi on the cracker so that it is partially hanging off. Follow with a single oyster on the lardo or salumi, then fold the lardo or salumi over so the oyster is partially wrapped. Gar- nish with a slice of serrano and a piece of fried chicken skin or pork rind. Serve immediately.

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