Oysters Recipe

Spread crushed ice in a shallow platter or serving tray to create a stable, chilled bed for the oysters. If desired, scatter a teaspoon of sea salt into the ice to help anchor shells.

Rinse oyster shells under cold running water to remove grit. Hold an oyster flat-side up in a towel or glove. Insert the oyster knife at the hinge, twist gently until the shell pops. Slide the knife along the top shell to sever the muscle and remove the top shell. Tip the oyster to drain any excess liquid into a bowl, then run the knife under the oyster meat to free it from the bottom shell while keeping the natural liquor in the shell. Place each shucked oyster on the prepared ice bed, level the shell so the liquor stays put.

Combine Ingredients

In a small bowl, whisk together 3 tablespoons red wine vinegar, 2 tablespoons finely minced shallot, 1 teaspoon cracked black pepper, and 1 teaspoon sugar (if using). Add 1 tablespoon finely chopped parsley if desired. Let the mignonette sit at room temperature for at least 5–10 minutes to allow flavors to marry.

Mix Sauce

In a separate small bowl, stir together 1 tablespoon ketchup, 1 teaspoon prepared horseradish (more or less to taste), 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and 1 teaspoon hot sauce if you like heat. Taste and adjust horseradish and lemon to preference.

Arrange the shucked oysters on the ice bed. Place lemon wedges and small bowls of mignonette and cocktail sauce on the platter. Sprinkle microgreens or chopped chives lightly over oysters for color. Serve immediately so oysters remain chilled, with a finger bowl of cold water and napkins on the side.

Consume oysters as soon as possible after shucking. Keep oysters cold (on ice) and discard any with off smells or shells that do not close when tapped before shucking. If guests prefer hot preparations, these oysters can be quickly grilled or Rockefeller-style — adjust accompaniments accordingly.