Grilled Oysters with Crème Fraîche & Shallot…& potato chips

Raw oysters can be polarizing for newcomers, but we promise these grilled oysters will be everyone’s (even oyster-skeptics) favorite dish of the night.

Potato chips provide crunch and another layer of umami. We don’t want to say they’re the star - especially when oysters are involved - but we won’t lie when we say they really make the dish.

What you need:

1 cup creme fraiche

one shallot, finely minced

coarsely cracked black pepper

freshly shucked oysters (with their liqueur)

thinly sliced chives

crushed crispy potato chips (kettle or homemade really shine here)

What you do:

Mix together the shallot, creme fraiche, and black pepper. Spoon onto freshly shucked raw oysters.

On a hot grill or 350 oven, roast the oysters until the creme fraiche JUST melts and the oyster is JUST warm.

Sprinkle with chives, more freshly cracked black pepper, fleur de sel and crushed potato chips. Serve immediately.

Plate the oysters like a restaurant: we like to use a salt foam bed - whip two egg whites to soft peaks and fold in enough kosher salt where the egg doesn’t quite stick to the tip of your fingers. Dollop the cloud of salt fluff on the platter and nestle the oysters on top to keep the oysters level and not spill the liqueur and creme fraiche.