Chilled Oysters with Cucumber Water

Method

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

• 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

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.

Yield

4 to 6 servings