Oyster Mojo de Ajo

First, scrub oyster shells under cold running water to remove all mud, barnacles, and surface debris. Fold the burlap shucking cloth over your non-dominant hand to protect it, hold each oyster cupped-side down, and insert the oyster shucking knife into the narrow shell hinge. Twist the knife firmly to pop the shell seal, then slide the blade along the inside of the top shell to detach the adductor muscle. Remove and discard the top shell, then run the knife under the oyster meat to detach it from the bottom cupped shell, taking care to retain as much natural briny oyster liquor as possible. Discard any oysters that have a strong, foul odor or are dry when opened. For stable serving, spread a thin layer of coarse salt on the serving platter to nestle the shells into so they sit level.

Separate all garlic cloves from the head, peel off papery outer skins, and place peeled cloves on the acacia cutting board. Use the 8-inch chef knife to slice garlic into uniform 1/8-inch thick slices, taking care not to slice paper-thin (ultra-thin garlic will burn instantly when fried). Discard any browned, woody, or sprouted garlic ends, and set sliced garlic aside.

Place the small heavy-bottomed stainless steel saucepan on the induction cooktop over medium-low heat, add 1/2 cup extra-virgin olive oil, and heat to 250°F (120°C). Add the thinly sliced garlic and crushed dried arbol chili, stirring constantly with the mini silicone spatula to ensure even cooking. Cook for 3-4 minutes, until garlic turns a pale, straw-golden color. Watch constantly during the last minute of cooking – garlic will turn from perfectly golden to burnt and bitter in under 30 seconds.

As soon as garlic reaches pale golden color, immediately remove the saucepan from heat. Hold the fine-mesh stainless steel skimmer over one of the clear glass ramekins, and pour the entire oil and garlic mixture through the skimmer to separate the crispy garlic from the infused oil. Let garlic drain fully for 1 minute, then transfer drained garlic bits to the second clear glass ramekin and set aside. Residual heat will continue to darken the garlic slightly as it cools to a perfect crisp.

Pour the reserved garlic-infused olive oil from the ramekin back into the stainless steel saucepan, and return to low heat on the cooktop. Add 2 tablespoons unsalted butter, stirring with the mini silicone spatula until fully melted and combined with the oil. Stir in 3 tablespoons fresh lime juice and 1/2 teaspoon coarse sea salt, stirring gently to create a glossy, emulsified sauce. Warm the sauce for 1 minute only – do not let it boil, as high heat will turn the lime juice bitter and dull the garlic flavor.

Check that all shucked oysters on the matte black platter are sitting level so sauce does not spill out. Use a small spoon to pour 1-2 teaspoons of warm mojo sauce over each oyster, making sure the sauce coats the oyster meat and pools slightly in the curve of the shell. Reserve 1 tablespoon of sauce for a final light drizzle after garnishing.

Top each mojo-dressed oyster with a small pinch of the reserved crispy garlic, a light sprinkle of extra red pepper flakes if desired, and one small fresh cilantro leaf. Give each oyster a tiny squeeze of fresh lime, then tuck 8 lime wedges between the oyster shells around the edge of the platter. Serve immediately while the mojo is warm, with extra lime wedges on the side.