Chilled Oysters with Cucumber Water

Michael Schulson

Schulson Collective, 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