Oyster Façon Husser

David Werly

Mandarin Oriental - Las Vegas

Oysters on the half shell are topped with finely diced tomatoes and a creamy mignonette in this simple hors d'ouevre. Reserved oyster juice adds a complex, briny note to the sauce.


  • 24 oysters
  • 1 tomato
  • 3 shallots, finely minced
  • 1 bunch chives, minced
  • 1 cup heavy cream
  • 3 tablespoons plus 1 1/2 teaspoons white balsamic vinegar
  • 1 bunch chervil, leaves picked and stems discarded


Shuck the oysters (see note). Tip out the briny jus that has collected in the shell and discard. Place oysters on ice and allow them to refill with fresh jus, 5 to 10 minutes. Reserve the fresh jus in a small bowl.

Score tomato skin by slicing a shallow “x” on the bottom and place a pot of boiling water for 15 to 20 seconds. Remove with a slotted spoon and place in an ice water bath until cool. Peel, seed, and finely dice.

Combine the shallots, chives, and reserved oyster jus in a bowl. Add cream and vinegar. Whisk until combined and cream has thickened.

Top each oyster with a teaspoon of the cream mixture and garnish with diced tomatoes and a chervil leaf. Serve immediately.


4 servings