By Executive Chef Joseph Kiser-Lowrance, AQUA by El Gaucho

There’s something elemental about a raw oyster. No heat, no transformation, just the sea on a shell. At AQUA by El Gaucho, we serve ours from Perkins Family Farms in Olympia, Washington, and we think they’re about as close to perfect as a single ingredient gets.

Know your oyster.
Perkins Family Farms grows premium Pacific oysters right here in the Pacific Northwest, and the variety we feature sits in a sweet spot between a smaller petite and a larger reserve. Briny and sweet in equal measure, they’re tumbled during cultivation to develop a deep, durable cup that holds its liquor well and stays intact through shucking. That natural balance is exactly why we prefer them raw: there’s nothing to improve.

How to shuck them at home.
Shucking oysters isn’t difficult, but it does reward patience and the right technique. In this video, Chef Joseph walks you through the process step by step, from finding the hinge to releasing the shell cleanly without losing a drop of that brine.

A few things to keep in mind: always use a proper oyster knife and a folded towel to protect your hand. Work the tip of the knife into the hinge, apply steady pressure with a slight twisting motion, and let the shell do the work. Once it pops, run the knife along the top shell to release the adductor muscle, then flip and free the oyster from the bottom shell. Keep them cold and serve immediately.

Three ways to enjoy them.
The best oysters don’t need much. Here are the three ways we recommend:

Plain. Tip the shell back and let the oyster and its liquor arrive together. This is the purest expression of what Perkins grows.

With lemon. A small squeeze brightens the brine without masking it. Use it sparingly.

With mignonette. Our Pinot Gris Mignonette is light and fruity, built to complement rather than compete. It’s the preparation we reach for most often, and the recipe is below.

Pinot Gris Mignonette

Makes enough for 2 to 3 dozen oysters

This mignonette is best made at least 30 minutes ahead, and ideally the day before. The flavors need time to marry, and the vinegar will gently mellow as the shallots absorb it. Stored in an airtight container in the refrigerator, it keeps for up to three weeks.

Ingredients:

  • 8 oz champagne vinegar
  • 8 oz Firesteed Pinot Grigio
  • 3 tablespoons whole black peppercorns, toasted
  • 1/2 cup shallots, finely minced
  • 1/8 cup granulated sugar
  • 3 tablespoons coarse kosher salt

Method:
Toast the peppercorns in a dry pan over medium heat until fragrant. Combine the champagne vinegar, Pinot Grigio, sugar, and toasted peppercorns in a saucepan and bring to a gentle simmer. Cook for 4 minutes to allow the alcohol to cook off, then remove from heat.

While the liquid cools, finely mince the shallots and soak them briefly in ice water. This step draws out any sharp, sulfurous compounds and leaves the shallots clean and mild. Strain them well before adding to the mignonette.

Strain out the peppercorns, then stir in the shallots and salt. Chill thoroughly before serving alongside your oysters.

 

Puget Sound has shaped this menu since the day we opened on Pier 70. When we put an oyster on the half shell at AQUA by El Gaucho, it’s a direct line from these waters to your table. We hope this brings a little of that experience home.