Chef Ming Tsai learns how to crack oysters the Maryland way while aboard the Rebecca T. Ruark.

Serves 4

1 dozen shucked oysters, on the half-shell
1 tablespoon ginger, fine julienne
1/4 cup scallions, finely sliced
Juice of 1 lime
Fresh coarse cracked black pepper
1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. Use only the top yellow oil)
Romaine, banana or Napa cabbage leaves for steaming
Rock salt for plating

Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of lime juice, and black pepper. Steam hard for 3-5 minutes until the oysters are warm to hot in the middle.

Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.

To plate, place the oysters on a bed of rock salt and flash each oyster with 1 teaspoon of oil, serve as soon as possible.