Fresh oysters in the shell

Citrus Splash*:
1 pink grapefruit
1 small shallot, minced
1 tangerine
1 tablespoon minced chives
2 tablespoons fresh wasabi, peeled
and very finely minced
1 tablespoon champagne vinegar
1/4 teaspoon red chili flakes

*Makes 1 cup Splash – enough to top about 3–4 dozen oysters

Citrus splash: With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients. Refrigerate for at least 2 hours or up to 2 days before serving.

Washoysters and scrub shells with a vegetable brush to remove any debris. Refrigerate till ready to shuck. Right before serving: shuck oysters, discarding top shells, inspecting oysters for any bits of broken shell, picking them out carefully.

Serve on a platter strewn with pine or spruce boughs and crushed ice. Serve splash in a decorated bowl so guests can spoon it over just-shucked oysters.