Oysters On The Half Shell Recipe

Clean oysters

Rinse oysters under cold running water and scrub the shells with a stiff brush to remove dirt, barnacles and debris. Discard any oysters with cracked shells or that do not close when tapped.

Chill serving bed

Spread crushed ice in a large shallow serving platter or on a rimmed tray to form a stable bed that will hold oysters level. Keep remaining ice in the refrigerator until ready to use.

Shuck oysters

Wearing a kitchen glove or using a folded towel to protect your hand, hold an oyster cupped side down so the liquor (liquid) stays inside. Insert the oyster knife at the hinge and twist gently until it pops. Run the knife along the top shell to cut the adductor muscle and remove the top shell. Tilt the oyster so liquor drains into the shell, then slide the knife under the oyster to detach it from the bottom shell while keeping the oyster level. Repeat for all oysters and place them on the bed of ice, deep side down so the meat and liquor sit in the shell.

Arrange and keep cold

Arrange shucked oysters on the prepared ice bed spaced evenly. Squeeze a few drops of lemon on any oysters you plan to serve immediately if desired, but avoid pre-liming all oysters as acid shortens shelf life. Keep the oysters chilled until serving.

Combine ingredients

In a small bowl, stir together the red wine vinegar, finely minced shallot, coarse sugar, black pepper and sea salt until the sugar and salt dissolve slightly. Taste and adjust—add a pinch more sugar if the vinegar is too sharp, or an extra teaspoon of vinegar for brightness.

Rest and chill

Let the mignonette sit at least 10 minutes at room temperature for the shallot to mellow and flavors to marry, then refrigerate if not serving right away. Bring back to cool temperature before serving.

Mix cocktail sauce

In a small bowl combine ketchup, prepared horseradish, Worcestershire sauce, lemon juice and a dash of hot sauce. Stir well, taste and adjust horseradish or hot sauce to preferred heat. Transfer to a small serving bowl and chill until serving.

Final season and garnish

Just before serving, sprinkle a light pinch of cracked black pepper and a few small parsley leaves around the platter for color. Place lemon wedges and small bowls of mignonette and cocktail sauce readily available for guests.

Serve

Serve oysters immediately on the bed of ice. Encourage guests to eat oysters within 30–60 minutes of shucking for best texture and safety. To eat: tip the shell so the oyster and its liquor slide into the mouth, or use a small fork to loosen and enjoy with a drop of mignonette or cocktail sauce as desired.