Fresh Oysters On The Half Shell* Recipe

Chill and prepare bed

Place crushed ice in a shallow wide serving platter or individual plates to create a stable cold bed for the oysters. The bed should be about 1 inch thick and spread evenly so shells sit level.

Inspect oysters

Ensure oysters are alive and fresh: shells should be tightly closed or close when tapped. Discard any open shells that do not close or show off odors (bad smell).

Shuck oysters

Using a clean oyster knife and protective glove or towel, hold the oyster cupped-side down. Insert the tip of the knife into the hinge, twist gently until it pops, run the knife along the top shell to free the muscle and remove the top shell. Tilt the oyster to drain excess liquid into a bowl if needed, then slide the knife under the oyster to detach the bottom muscle while keeping the oyster level so the liquor (natural juices) remains in the shell. Place each shucked oyster on the prepared ice bed. Repeat for all oysters.

Clean presentation

Wipe any debris from shell rims and position oysters cup-side down so the oyster sits in its liquor. Arrange lemon wedges around the platter and sprinkle chopped parsley lightly if using.

In a small bowl combine 1 tablespoon red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon freshly ground black pepper and a pinch of fine sea salt. Stir and let rest for at least 10 minutes for flavors to meld. Taste and adjust vinegar or shallot to preference. Keep chilled until serving.

In a small bowl whisk together 6 tablespoons ketchup, 2 teaspoons prepared horseradish (add more for heat), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce if desired. Chill until serving and taste-adjust for heat or acidity.

Just before serving, sprinkle a light grind of black pepper across the oysters and offer small spoons alongside the mignonette and cocktail sauces. Place lemon wedges and bottles of hot sauce on the table. Instruct diners to add a small squeeze of lemon or a dab of sauce to each oyster and slurp the oyster and its liquor directly from the shell.

Leftover oysters on the half shell should not be kept for more than a few hours on ice. Discard any uneaten shell oysters after 2 hours for food safety.