Oysters On The Half Shell Recipe

Chill and prepare bed

Put crushed or shaved ice in a large shallow serving platter to form an even bed that will hold oysters stable. Refrigerate until ready to serve.

Clean oysters

Rinse oysters under cold running water and use a stiff brush to remove any dirt or barnacles from shells. Discard any with cracked shells or strong off-odors.

Shuck oysters

Place an oyster cupped-side down in a towel or glove. Hold oyster steady, insert oyster knife at the hinge and twist to pry. Run the knife 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, leaving the meat sitting in its cupped shell with its natural liquor. Repeat for all oysters and place each oyster on the chilled ice bed. Keep oysters cold until serving (do not let them sit at room temperature for more than 30 minutes).

Finish with lemon

Cut 2 lemons into wedges and arrange on the serving platter for guests to squeeze over oysters as desired.

In a small bowl combine champagne vinegar, dry champagne, and minced shallot. Add salt and cracked black pepper and stir to dissolve. Taste and adjust acidity or seasoning as needed. Fold in finely chopped chives if using. Chill the mignonette for at least 15 minutes to allow flavors to meld, then transfer to a small ramekin for serving. Spoon a small amount (about 1/2 tsp) over each oyster or let guests dress their own.

In a small bowl mix prepared hot sauce with Old Bay seasoning and the melted butter until smooth. Adjust Old Bay to taste — start with 1 tsp and add more for a stronger savory note. Serve warm or at room temperature in a small ramekin so guests can add a drop to oysters; 1/4 to 1/2 tsp per oyster is typical for those who like heat.

If the prepared horseradish is very sharp, temper it by stirring with crème fraîche or sour cream until you reach the desired heat. Transfer horseradish to a small bowl. Place microgreens or parsley in a tiny ramekin or sprinkle lightly on the serving platter for garnish. Guests can add a small dollop (about 1/4 tsp) of horseradish to each oyster.

Arrange the ice bed with shucked oysters, place the mignonette, Old Bay hot sauce, horseradish, lemon wedges, spoons and ramekins on the platter or a nearby tray. Provide extra napkins and an empty bowl for shells. Serve immediately while oysters are cold and freshly shucked.