Matunuck Oyster Farm Oyster Recipe

Check and rinse

Keep oysters refrigerated until ready to use. Rinse each oyster under cold running water and scrub with a stiff brush to remove dirt, barnacles and debris from the shells.

Prepare serving bed

Spread crushed ice evenly on a large baking sheet or serving platter to form a stable bed that will hold oysters level and cold.

Shuck oysters

Using the thick towel or glove to protect your hand, hold an oyster cup-side down with the hinge toward you. Insert the oyster knife into the hinge and twist the knife gently to pop the shell open. Slide the knife along the top shell to cut the muscle and remove the top shell. Tilt the oyster slightly to drain any excess liquid into a bowl but preserve the briny liquor in the cup. Run the knife under the oyster to detach it from the bottom shell, keeping it level so the liquor stays with the oyster. Place the oyster on the ice bed. Repeat for all oysters.

Make red wine mignonette

In a small bowl combine finely minced shallot, red wine vinegar and cracked black pepper. Stir and let sit at room temperature for at least 10 minutes so flavors meld. Taste and adjust acidity or pepper to preference.

Prepare lemon and sauces

Cut the lemon into 6–8 wedges and place on the serving platter. Portion cocktail sauce and hot sauce into small bowls. If using parsley, finely chop and sprinkle a small pinch over the mignonette or onto the platter for color.

Serve immediately

Arrange the shucked oysters on the bed of crushed ice with lemon wedges and small bowls of mignonette, cocktail sauce and hot sauce. Instruct guests to add a squeeze of lemon or a small spoonful of mignonette/cocktail sauce to taste, then tip the oyster from the shell into their mouth. Consume within 30–60 minutes of shucking for best freshness.

Discard any oysters with broken or gaping shells before shucking. After service, clean tools and sanitize surfaces. Keep leftovers refrigerated and consume within 24 hours, though raw oysters are best eaten immediately.