- In a bowl, combine the radishes with the celery, vinegar, chives, maple syrup and pepper. Season with salt. Refrigerate.
- Shuck the oysters and detach the meat from the shells. Arrange the oysters on a serving dish covered in packed, clean snow, crushed ice or coarse salt.
- Garnish the oysters with the mignonette. Drizzle with Tabasco, to taste. Serve with lemon wedges.
Amber maple syrup was chosen in this recipe for its rich flavour.