Oysters Recipe

Chill and prepare serving bed

Spread crushed ice on a large serving platter or tray to create a stable cold bed for the oysters. Keep the platter in the refrigerator or on an ice bath while you shuck to keep oysters cold.

Shuck the oysters

Using an oyster knife and a thick towel or glove, hold an oyster flat side up. Insert the knife at the hinge and twist until the shell pops. Slide the knife along the top shell to cut the muscle, remove the top shell, and then slide the knife under the oyster to free it from the bottom shell, keeping its liquor. Discard any shell fragments. Place each shucked oyster (in its bottom shell) on the bed of crushed ice.

Arrange oysters on the chilled ice, one oyster per spot. Place lemon wedges on the platter and set cocktail forks nearby. Garnish with microgreens or chopped parsley if using. Keep oysters very cold and serve immediately with the sauces prepared below.

Combine the minced shallot, red wine vinegar, sherry vinegar (if using), cracked black pepper, granulated sugar, and sea salt in a small bowl. Stir until the sugar and salt dissolve. Taste and adjust acidity or salt: if too sharp, add another 1/2 tsp sugar; if too mild, add a touch more vinegar. Let the mignonette rest at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature alongside oysters.

Whisk together lime juice, orange juice, Sriracha, and fish sauce or soy sauce in a small bowl. Taste and adjust heat or salt (add more Sriracha for heat or a splash more fish sauce for umami). Transfer to a small pouring dish for guests who prefer a spicy-citrus finish on their oysters.

For guests who want warm oysters, preheat oven to 450°F (230°C) and keep oysters on a stable baking sheet filled with a layer of coarse salt or rock salt so shells sit level. In a small saucepan or microwave, melt the butter with minced garlic until fragrant but not browned. Stir in chopped parsley, grated cheese (if using), and lemon zest. Spoon about 1 teaspoon of the butter mixture onto each shucked oyster.

Bake oysters for 6–8 minutes, or until butter is bubbling and edges of the oyster curl slightly. Remove from oven and transfer to a warmed serving platter. Serve immediately with lemon wedges.