Oysters Recipe

Basta

1. 1

   Prepare condiments

   Make the mignonette sauce and cocktail sauce ahead if not using store-bought. For a classic mignonette: finely mince 1 small shallot (about 2 tbs), combine with 1/2 cup red wine vinegar, 1/4 tsp sea salt, and 1/2 tsp freshly ground black pepper. Let sit at room temperature for at least 15 minutes. For cocktail sauce: mix 3/4 cup ketchup with 2 tbs prepared horseradish, 1 tbs lemon juice, and 1/2 tsp Worcestershire; adjust heat with hot sauce to taste.

2. 2

   Clean and chill oysters

   Rinse oyster shells under cold running water, using a stiff brush to remove mud and seaweed. Place a large bed of crushed ice on a serving tray or platter; spread evenly so shells will sit stable. Keep oysters cold on ice until ready to shuck. Keep lemons chilled if desired.

3. 3

   Shuck oysters

   Working one oyster at a time, hold the oyster flat-side up in a thick towel or oyster glove. Insert the tip of an oyster knife into the hinge (pointed end), twist the knife to pop the shell. Run the blade along the top shell to release the muscle, then lift off the top shell. Tip the oyster slightly to drain excess liquid into a small bowl, reserving the liquor. Slide the knife under the oyster to free it from the bottom shell but leave it sitting in the cup of the bottom shell with its liquor.

4. 4

   Prepare compound butter (optional)

   In a small bowl, combine unsalted butter (4 tbs), minced garlic (2 tsp), finely chopped parsley (2 tbs), 1/4 tsp sea salt and 1/4 tsp black pepper. Mix until smooth. If you plan to serve warm-baked oysters, spoon a small dollop (about 1/2 tsp) of compound butter onto each shucked oyster; otherwise refrigerate the butter until needed.

5. 5

   Assemble on platter

   Arrange crushed ice on the serving platter. Nest each shucked oyster in its bottom shell into the ice so it sits level. Spoon a small amount (about 1/2 tsp) of reserved oyster liquor back into each oyster to keep them juicy. Place lemon wedges, mignonette, cocktail sauce, and hot sauce in small bowls around the platter. Add crackers or toasted baguette slices if using.

6. 6

   Serve raw oysters

   To eat, squeeze a lemon wedge over the oyster or spoon a little mignonette/cocktail sauce, and slurp the oyster directly from its shell. Offer napkins and discard shells in a separate bowl. If you provided compound butter for warm service, communicate to guests that those oysters were lightly grilled/broiled and are warm—otherwise keep all oysters chilled.

7. 7

   Optional warm-baked oysters

   Preheat broiler to high. After shucking, place oysters on an ovenproof pan nested on rock salt or crumpled foil to keep level. Top each oyster with 1/2 tsp compound butter (from earlier). Broil 3–5 minutes until butter is bubbly and edges of the oyster curl slightly. Remove carefully and transfer to serving platter. Serve immediately with lemon wedges.

8. 8

   Storage and safety

   Keep any unused whole oysters refrigerated (not submerged) and use within 24–48 hours. Discard any oysters with broken shells prior to cooking or that do not close when tapped. Do not store shucked raw oysters at room temperature; eat promptly. Leftover cooked oysters may be refrigerated up to 48 hours and reheated gently.