East Coast Oysters* Recipe

Prepare service bed

Fill a large chilled serving platter or tray with an even layer of crushed ice (about 6 cups). Smooth the surface so oysters will sit level.

Shuck and arrange oysters

If oysters are not already shucked, hold each oyster with a towel, insert a shucking knife at the hinge, twist to pop, run the blade under the top shell to sever the adductor, discard top shell, then run the blade under the oyster to free it from the bottom shell while preserving its liquor. Place each oyster on the ice, meat side up, in single layer. Keep oysters well chilled until serving.

Halve the lemon wedges and arrange on the platter. Provide small forks beside the oysters for easy eating.

Combine ingredients

In a small bowl, combine 1/2 cup prepared ketchup, 3 tablespoons coarse prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 4 dashes of tabasco. Stir until smooth and balanced.

Season and adjust

Taste and adjust heat and acidity: add up to 1 teaspoon additional hot sauce for more heat, another 1/2 teaspoon lemon juice if too sweet, and a pinch of sea salt and pepper to taste. Transfer cocktail sauce to a small serving ramekin and chill briefly (10–15 minutes) if time allows.

Label or place the ramekin on the oyster tray so guests can spoon sauce onto oysters individually.

Mix vinegar base

In a small bowl, combine 3 tablespoons red wine vinegar and 1 tablespoon champagne vinegar (or use 4 tablespoons red wine vinegar total if preferred).

Add shallot and seasoning

Add the very finely minced shallot, 1/2 teaspoon granulated sugar, 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Stir to combine so the sugar and salt begin to dissolve and the shallot softens.

Rest and finish

Let the mignonette sit at room temperature for at least 10–15 minutes to mellow the vinegar and allow shallot flavor to infuse. Just before serving, stir in 1 teaspoon finely chopped parsley if using. Transfer to a small ramekin and place on the oyster tray.

Final garnishes

Optionally grate a little fresh horseradish (about 1 teaspoon total) onto a small dish for guests who want an extra fresh bite. Keep extra tabasco available for individual dosing.

To serve, instruct guests to squeeze a little lemon, add a small spoonful of cocktail sauce or mignonette (or both), and season with a dash of tabasco or a pinch of freshly grated horseradish to taste. Eat immediately while oysters are cold and briny.

Discard any oysters that do not close tightly before shucking or that smell off. Keep leftover prepared sauces refrigerated and consume within 24–48 hours.