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Fresh Summer Oyster Recipe with Clamato Michelada

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Ingredients

Michelada Mix

  • 240 g clamato 1 cup
  • 60 g soy sauce 1/4 cup
  • 240 g non-alcoholic beer 1 cup (Modelo lime NA or substitute soda water)
  • 40 g shallot finely minced (1/4 cup)
  • 15 to 30 g Valentina hot sauce 1 to 2 tbsp
  • 5 to 10 g Maggi seasoning 1 to 2 tsp

Oysters

  • 8 to 12 fresh oysters
  • Ice for holding

Chive Ice

  • 500 g ice about 4 cups
  • 5 to 10 g chive powder 1 to 2 tbsp or fresh chives
  • Spice Rim
  • 15 g sumac 1 tbsp
  • 15 g chili powder 1 tbsp
  • 15 g Korean chili flakes 1 tbsp
  • 3 g citric acid 1/2 tbsp or lemon zest
  • 60 g kosher salt 1/4 cup

Finish

  • Lime wedges
  • Fresh jalapeño thinly sliced and rinsed in ice water

Instructions

  • In a bowl, whisk together clamato, soy sauce, non-alcoholic beer, minced shallot, Valentina hot sauce, and Maggi seasoning until fully combined. Taste and adjust seasoning so it is salty, tangy, and slightly spicy.
  • Carefully shuck the oysters by wrapping each oyster in a towel, inserting a knife into the hinge, and gently twisting until it opens. Slide the knife along the top shell to release it, then cut the muscle from the bottom. Transfer the oysters into the michelada mix and refrigerate for 10 to 15 minutes.
  • Add ice and chive powder to a food processor and pulse until finely crushed to create a bright green chive ice.
  • In a bowl, mix together sumac, chili powder, Korean chili flakes, citric acid, and kosher salt to create a tangy and spicy rim seasoning.
  • Spread the chive ice onto a chilled serving plate. Run a lime wedge along the edge of each oyster shell, then dip into the spice mixture to coat the rim. Place each oyster on top of the chive ice.
  • Spoon additional michelada mix over each oyster, top with thin slices of jalapeño, and serve immediately with lime wedges.

Video

Notes

Swap the non-alcoholic beer with soda water for a lighter and equally refreshing michelada base.
Do not over-marinate the oysters as they can lose their fresh texture and become overly firm.
Chive ice adds color, aroma, and temperature contrast, but the dish still works without it if needed.
Rinsing jalapeños in ice water keeps them crisp while toning down the heat.
Serve immediately after assembling for the best texture, flavor, and presentation since this dish is meant to be cold, bright, and fresh.