Local Oysters* Recipe

Rinse the oysters under cold running water to remove mud and debris. Scrub shells with a stiff brush. Discard any oysters with cracked shells or that remain open when tapped.

Fill a large platter or shallow serving dish with crushed ice to create a stable bed for the oysters. Keep the oysters cold on ice until just before serving.

Mince Shallot

Finely mince 1 tablespoon (about one small) shallot so the pieces are small and even.

In a small bowl combine the minced shallot, 3 tsp red wine vinegar, 1 tsp champagne vinegar, 1 tsp coarse black pepper, and 1 tsp sea salt. Stir to dissolve the salt and let sit at room temperature for at least 10 minutes to marry flavors. Chill if making ahead.

In a separate small bowl combine 2 tsp prepared horseradish, 3 tsp ketchup, 1 tsp fresh lemon juice, 1/2 tsp Worcestershire sauce and a dash of hot sauce. Taste and adjust heat or acidity as desired. Chill until serving.

Place a thick kitchen towel on the work surface and fold it to create a pad. Wrap one oyster in the towel with the hinge (pointed end) exposed. Hold oyster firmly with towel-protected hand.

Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop. Slide the knife along the top shell to sever the muscle and lift off the top shell. Discard the top shell.

Run the knife under the oyster meat to cut the bottom muscle and detach it from the shell, taking care to preserve the liquor (natural juices) in the bottom shell. Remove any shell fragments. Transfer the oyster on its half shell to the ice bed, arranging them so they sit level and stable.

Repeat shucking for remaining oysters, keeping them chilled on ice and working quickly but safely. Rinse the knife occasionally to remove grit.

Arrange the shucked oysters on the bed of crushed ice. Place small serving bowls with the mignonette and cocktail sauce alongside the oysters. Add lemon wedges on the platter for squeezing.

Optionally, spoon a small amount of mignonette (about 1/2 tsp) or cocktail sauce onto each oyster, or allow guests to season their own. Garnish with a pinch of minced parsley if desired or use frozen mignonette cubes to keep sauces chilled directly on oysters.

Serve immediately while oysters are cold and fresh. Provide extra napkins and an empty bowl for shells. Consume oysters raw the same day they were purchased for best quality and safety.