Photo by Stephanie Bourgeois


  • 1 cucumber, peeled
  • 1/2 jalapeño, seeded
  • 1 1/2 teaspoons grated ginger
  • Rice wine vinegar to taste
  • Kosher salt to taste
  • 12 oysters, shucked and on the half shell
  • Chopped cilantro

This recipe contains: Shellfish


Chilled Oysters with Cucumber Water

Michael Schulson

Sampan, Philadelphia

Michael Schulson prepared these simple oysters at his Beard House dinner. He recommends using the small, sweet Kumamoto variety from the Pacific.

Yield: 4 to 6 servings


To make the cucumber water, combine the cucumber, jalapeño, ginger, rice vinegar, and salt in a blender and purée until smooth. Strain the mixture through a fine-meshed sieve and chill for 2 hours.

Drizzle the cucumber water over the oysters and garnish with cilantro before serving.