Fresh Oysters Recipe

Inspect and chill

Check each oyster for tight shells and a fresh, briny smell. If any are open and do not close when tapped, discard. Place a shallow serving platter on the counter and spread the crushed ice to form a firm bed that will hold the oysters steady.

Clean shells

Rinse oysters under cold running water and scrub any dirt or barnacles with a stiff brush. Pat dry with a towel.

Shuck oysters

Put on the glove or wrap a towel around one hand to hold the oyster cupped-side down (to retain liquor). Insert the tip of the oyster knife into the hinge and twist gently until it pops. Run the blade along the top shell to cut the adductor muscle and remove the top shell. Slide the knife under the oyster meat to free it from the bottom shell, keeping the oyster level so the natural liquor stays in the shell. Arrange each shucked oyster into its half shell on the ice bed. Work carefully and take your time; a typical shuck rate is 1–2 minutes per oyster for a beginner.

Make mignonette

In a small bowl combine the red wine vinegar, minced shallot, freshly ground black pepper, and sugar if using. Stir to dissolve the sugar. Add the chopped chives if desired. Taste and adjust: add a little more vinegar for brightness or a pinch more sugar to round acidity. Refrigerate while you finish shucking so flavors meld (at least 10 minutes).

Make cocktail sauce

In another small bowl whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire and hot sauce if using. Taste and adjust the horseradish for heat and lemon for brightness. Keep chilled until serving.

Arrange the chilled oysters on the ice bed so they sit level. Place small bowls of mignonette, cocktail sauce and extra horseradish on the platter. Add lemon wedges and parsley or microgreens for color. Provide crackers or toasted bread alongside if desired.

To eat: squeeze a little lemon or spoon a small amount of mignonette or cocktail sauce onto an oyster, then tip the shell and slurp the oyster with its liquor. Discard shells in a designated container and enjoy immediately for best flavor and safety.

Keep oysters refrigerated until just before shucking and serve over ice. Consume within 2 hours of service at room temperature; longer if held cold. Use only oysters that smell fresh and briny. People with compromised immune systems, pregnant people, young children, and elderly should avoid raw shellfish.