- 6 medium oysters such as Blue Point or Belon
- 1/2 cup apple cider or juice
- 3 tablespoons finely chopped tart apple
- 2 tablespoons finely chopped red bell pepper
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon cider vinegar
- 1/4 teaspoon coarsely ground black pepper
- Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.
- While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
- Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.