Oysters on the Half Shell With Coconut Sauce

1 stalk lemongrass

½ cup coconut milk

1 tablespoon finely chopped shallots

¼ cup lime juice (about 2 limes)

Salt

Freshly ground black pepper

20 oysters

1. Cut the top off the stalk of lemongrass, about 6 inches from the bottom. Using the back of a chef’s knife blade, smash the lemongrass to break it up and then chop into pieces.

2. In a small saucepan, bring the coconut milk and lemongrass pieces to a boil. Simmer over low heat for 5 minutes to infuse. Let cool.

3. Meanwhile, combine the shallots, lime juice and a small pinch of salt. Let stand for 20 minutes. Strain the cooled coconut-milk mixture into the shallot-lime mixture. Stir in ¼ teaspoon pepper. Season with more pepper to taste.

4. Shuck the oysters, keeping their juices in their shells. Spoon a small amount over an oyster and eat immediately. Serves 4.