If oysters are whole, keep them cold and covered with a damp towel in the refrigerator until ready to shuck. Use within recommended freshness window from your supplier. If pre-shucked, keep on ice and chilled.

Shucking oysters (if needed)

Holding oyster cup-side down in a towel, insert a sturdy oyster knife into the hinge, twist to pop open. Slide knife under top shell to sever muscle, discard top shell. Run knife along bottom shell to free oyster, taking care not to spill the liquor. Keep oysters level in their shells, transfer to a tray on a bed of crushed ice to keep cold.

Arrange a shallow platter or tray with a thick layer of crushed ice. Nestle each half-shell oyster into the ice so it sits level and retains its liquor.

Mignonette Sauce (make first)

In a small bowl combine red wine vinegar (1/3 cup) and champagne vinegar (1/6 cup). Add the very finely minced shallot (1 small) and 1/2 teaspoon freshly ground black pepper. Stir and add 1/4 teaspoon granulated sugar if you prefer slightly less sharp acidity. Cover and refrigerate at least 15 minutes to let flavors meld (can be made several hours ahead).

Classic Condiments & Quick Prep

Prepare fresh horseradish: peel and finely grate about 2 tablespoons. If you prefer convenience, mix 1 teaspoon prepared horseradish into a small ramekin for immediate use.

Make cocktail sauce: in a small bowl combine 1/2 cup ketchup, 1 tablespoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 teaspoon lemon juice and 1/4 teaspoon hot sauce (optional). Taste and adjust horseradish or hot sauce to preference.

Cut 2 lemons into wedges and set on the serving platter. Place snipped chives in a small bowl or sprinkle over oysters at the end.

Garnish & Serve

Just before serving, spoon small amounts of mignonette (about 1/2 teaspoon) onto each oyster if guests want vinegar, or serve mignonette in a small bowl so diners can add to taste. Place small spoons or toothpicks for ease of use with condiments.

Offer oysters with a dab of fresh grated horseradish, a small spoonful of cocktail sauce, lemon wedge, and a sprinkle of chives if desired. Serve immediately on the chilled ice bed with crackers on the side.

Discard any oyster that smells off or has an open shell before shucking. Keep unused oysters refrigerated and consume the same day for best quality.