Oysters on the Half Shell with 3 Sauces

Warning: Spoilers everywhere!
Oysters, clams, and cockles!
Season 5, Episode 8: Kill the Boy

Our little Arya is growing up. A girl is on her own in a new city, taking classes at the House of Black and White, and like any girl off to college she's juggling jobs, assignments, responsibilities and...well, let's just say a girl is bound to make a few mistakes along the way. Blindingly big mistakes. But before a girl goes completely off the rails, she's holding it together with a part time job slinging oysters, clams, and cockles by the docks. What better way to enjoy your beautiful oysters than with a trio of delectable sauces? Yes friends, it's time to choose your poison!

Some would say that pulling a rock from the the sea, forcing it open with a knife and consuming its live contents is just asking for poisoning. But those people know nothing, I say. Oysters on first glance, a twisted mass of gray stone, does not look edible. Once opened, it looks even less edible. A mass of slime, reminiscent of snot, a blob of wet yuck. It's a weird thing to eat, much less to crave. But a good oyster is like a sweet kiss of seawater on a clear summer's day. It's a primal taste - salty and sweet, clean and alive - eating this thing calls us back to the briny waters of our primordial past. Whatever, once you get into it, oysters are dang delicious. ​​

For those still a bit oyster-averse, a little bit of sauce can help ease the way.  But we can do better than just plain vinegar, so here are our offerings for your oyster eating pleasure:​

The Thin Man's Vinegar Sauce:
"I'll take mine with vinegar!" The thin man knows that vinegar is a classic pairing with oysters, waking up the taste buds and balancing out the brininess of the oyster. And who is the Queen of classic? Martha Stewart.  Inspired by Martha's Vinegar Sauce recipe, we take the classic mignonette recipe and add some flair - ribbons of carrot adds a sweet crunch, chile flakes bring on a bit of heat and pink peppercorns adds bite of the unexpected.
​  

Hog Wash:
Hog Island Oyster Co. is famous for their oysters, grown in the clear cold waters of Tomales Bay, California. It's a fixture in San Francisco's Ferry Plaza, offering up some of the best oysters and seafood right on the dock with a spectacular view of the Golden Gate bridge. Happiness is sitting at the outdoor patio on a clear day, watching the sailboats floating across the bay with a dozen oysters and a glass of champagne. They serve their oysters with their own Hog Wash - an herby mix of shallot, jalapeño and cilantro in a mild rice vinegar. If we had these on the docks of Braavos, we would never want to leave. 
​

The Bloody Arya:
Another classic pairing with oysters is the Bloody Mary. Tomato juice, horseradish, worcestershire sauce, brightened up with lemon and vodka makes for a savory umami bomb that is a perfect counterpoint to a briny oyster. Our take on this classic, the Bloody Arya, tops an oyster with fresh cherry tomatoes muddled with lemon juice, sriracha and worcestershire sauce, finished off with a tiny dollop of horseradish and a sprig of fresh dill. Add a dash of tabasco if you're feeling especially feisty. Follow up with a shot of ice cold vodka and you are ready for whatever comes your way. Just be sure to keep your eyes open.

---

The Thin Man's Vinegar Sauce
adapted from Martha Stewart

• 1/4 teaspoon red chile flakes
• 1/2 cup thinly sliced peeled carrots (from 2 thin carrots) 
• 1/2 cup sliced shallots 
• 2 cups distilled white vinegar 
• 1 teaspoon sugar 
• 2 teaspoon whole pink peppercorns

1. Place vinegar in a small saucepan with carrots, shallots, sugar, chile flakes and pink peppercorns. Bring to a boil, then remove from heat. Let cool completely, about 1 hour. 
2. Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.

​
Hog Wash
adapted from Hog Island Oyster Co.

• 1/2 cup rice vinegar
• 1 large shallot, peeled, minced
• 1 large jalapeño pepper, seeded, minced
• 1/2 bunch cilantro, finely chopped
• zest of 1 lime
• Juice of 1 lime

1. Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Serve in a ramekin or small, shallow bowl along side freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters. Use the Hogwash the same day it’s made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container. Add lime juice and vinegar blend just before serving.

The Bloody Arya

• 1 pint, cherry tomatoes
• Juice of 1 lemon
• 1/4 teaspoon worcestshire sauce
• 1/2 teaspoon of Sriracha
• 1/4 teaspoon celery salt
• fresh dill springs for garnish
• horseradish for garnish
• tabasco to taste, optional

1. Muddle together cherry tomatoes, lemon juice, worcestershire sauce, sriracha and celery salt in a bowl until well mixed. Spoon cherry tomatoes onto each oyster and top with a small dollop of horseradish and garnish with a sprig of fresh dill. Add a dash of tabasco, if desired. Ideally served with shots of ice cold vodka.