Jesse Migchelbrink and Riley Campbell met behind a packed Denver oyster bar, where the two quickly bonded over their shared love of fresh seafood, genuine hospitality and creating memorable culinary experiences. In 2019, the duo launched Shuck Brothers, a mobile raw bar that quickly built a loyal following across Colorado for their “New England Americana” brand of elevated oysters, shellfish and eventually lobster rolls and so much more. After the pandemic paused operations, Migchelbrink moved west to Los Angeles where Shuck Brothers has grown into a thriving coastal-inspired catering business that operates at many of the top private parties and events around town, and is known for making oysters fun, approachable and—yes—a little indulgent. In honor of Valentine’s Day, we called on Migchelbrink to reveal one of his favorite recipes—the kind meant to be lingered over, preferably with someone you love.
Green Herb Oysters
“This is one dish guaranteed to convert the most staunch mollusk-avoider into an oyster lover,” says Migchelbrink. “It’s delightfully salty and herbaceous but still maintains that fresh oyster flavor, and most importantly—is a fun and romantic treat.”
INGREDIENTS
-2 dozen oysters
Tip: “We recommend something East Coast (typically Virginia if you want to get really specific), and medium size. Whole Foods or your local fish market should do the trick.”
-1 cup salted butter, room temperature
“Salt makes the oysters more mild and sweet then overly briny.”
- 1/4 cup fine diced chives
-1/4 cup fine chopped Italian parsley
-1/4 cup minced garlic
-1 pinch fresh cracked butter
-1 box of rock salt or ice cream salt
“You can get this on the bottom shelf at your local grocery store.”
-Italian breadcrumbs to finish
DIRECTIONS
Green Herb Oysters
1. Chill the oysters in the refrigerator.
2. Add the butter into a mix bowl, then add the chives, Italian parsley, minced garlic and cracked pepper.
3. Give a little mix and fold in the herbs and garlic and leave on counter to rest.
4. Turn the broiler of the oven on to low.
5. Set out half a cookie sheet and cover it with a thin layer of the rock or ice cream salt. This holds the oysters upright.
6. Open up the oysters.
Traditionally, when shucking oysters, you will want a nice kitchen towel and a classic oyster knife. You don't need anything fancy for this—in fact the knife that we recommend is a Victorinox workhorse and can be purchased online for about $10. While of course you want the oysters to look good, you have a little more margin for error. Just focus on separating the oyster from the shell and making sure there are no shell fragments left behind and that it is nice and clean. Make sure that the adductor muscle is separated on both sides!
7. Lay the oysters out one by one neatly on the rock salt so that they are level and you don’t lose any of the delicious briny liquor inside.
8. Add a healthy spoon of herb butter and Italian breadcrumbs to each oyster before placing the tray into the oven. Make sure not to have the tray too close to the broiler. You don't want to burn them, you just want to brown up the breadcrumbs and boil the oyster briefly. This usually only takes about 60-90 seconds.
8. Take the tray out carefully—it will be hot! Immediately transfer to your serving platter and enjoy!
Shuck Brothers
310-480-7500
@shuckbrothers
shuckbrothers.com