Oysters On The Half Shell* Recipe

Check and chill oysters

Keep oysters cold until just before shucking. Inspect shells and discard any with cracked shells or that remain open when tapped. Place remaining oysters in the refrigerator or on ice while preparing tools.

Sanitize workspace and tools

Wash hands thoroughly. Prepare a clean, non-slip cutting surface. Have a thick towel or glove and a short, sturdy oyster knife ready. Also prepare a bowl for oyster liquor if you plan to reserve it.

In a small bowl combine red wine vinegar, finely minced shallot, cracked black pepper, granulated sugar, and sea salt. Stir to dissolve sugar and salt. Cover and refrigerate at least 30 minutes to allow flavors to meld (can be prepared up to 24 hours ahead).

Prepare serving bed

Spread crushed ice on a serving platter or individual plates to create a stable, cold bed for oysters. Build slight depressions for each oyster so they sit level.

Shuck oysters

Place an oyster cupped-side down in your non-slip surface or in the palm of a gloved hand. Insert the oyster knife tip at the hinge and twist gently until the shell pops. Run the blade along the top shell to cut the adductor muscle and remove the top shell. Tip the oyster to drain any excess liquid into a bowl if you wish to preserve the liquor, then slide the blade under the oyster to free it from the bottom shell, keeping the oyster level to retain liquor. Place each oyster on the prepared ice bed, cup-side down, with the oyster sitting in its bottom shell and some liquor retained. Repeat for all oysters.

Arrange condiments

Place small bowls of mignonette, cocktail sauce, and grated horseradish on the platter or a separate condiment tray. Arrange lemon wedges and sprinkle chopped parsley over the ice for garnish if using.

Final checks

Wipe any shell fragments from oyster rims so they are clean for eating. Keep platter on ice and serve immediately. Provide small forks or oyster picks and napkins.

To eat, squeeze a lemon wedge or spoon a small amount of mignonette or cocktail sauce over the oyster, then tip the shell and slurp the oyster and its liquor. Add a touch of grated horseradish if desired. Consume immediately for best freshness.