Oysters are the obvious stars on this riff on a classically coastal appetizer. But picking good bivalves is paramount—don’t be afraid to ask the seller for help, and always go as fresh as possible. Shucking the oysters is the greatest challenge of this recipe; mixing up the pickled ginger salsa is easy, and it makes the perfect accompaniment.
Want another perfect accompaniment? Try serving this dish with a crisp Grüner Veltliner or a lean sparkling wine such as Lucien Albrecht Cremant d’Alsace Brut Rose.