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.


  • 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.


4 to 6 servings