Oysters Recipe

Prepare shell bed

Spread crushed ice across a large serving platter or shallow bowl to create a stable bed to hold oysters upright.

Shuck oysters

Hold an oyster flat-side up in a towel or glove. Insert a short, stout oyster knife at the hinge and twist gently until it pops. Run the knife along the top shell to cut the muscle and lift off the top shell. Tilt the oyster to drain any excess liquid, then run the knife under the oyster to sever the bottom muscle but keep the oyster in its cupped shell. Place each shucked oyster on the prepared ice immediately.

Arrange and garnish

Arrange the oysters on the ice bed, spacing them evenly. Place lemon wedges on the platter for squeezing over oysters just before eating.

Combine the minced shallot, red wine vinegar, champagne or white wine vinegar, freshly ground black pepper, and sea salt in a small bowl. Stir until salt dissolves. Taste and adjust acidity or salt; if too sharp, let sit 10–15 minutes for flavors to meld. Stir in chopped parsley if using. Transfer the mignonette to a small serving bowl and place on the oyster platter.

Mix prepared horseradish with hot sauce in a tiny bowl. Serve a small dollop on the side for guests who want a spicy kick. Alternatively, offer the components separately.

If you prefer warm/gratinéed oysters: preheat broiler (or grill) to high. In a small skillet, melt butter over medium heat and sauté garlic until fragrant (30–45 seconds). Add chopped spinach and cook until just wilted. Stir in grated Parmesan and remove from heat. Spoon a small amount of the spinach mixture onto each shucked oyster, sprinkle lightly with panko breadcrumbs, and place under the broiler 2–4 minutes until topping is bubbly and golden. Serve immediately on the ice bed or a heat-safe platter.

To eat, squeeze a little lemon on an oyster, add a pinch of mignonette or a dab of the horseradish-hot sauce if desired. Tip the shell and slurp the oyster and its liquor directly from the shell. Discard empty shells in a separate bowl or tray.

Store any unserved raw oysters on ice in the refrigerator and eat within the day. Do not store oyster shells with liquid sitting in them for long. Cooked leftover oysters should be refrigerated and consumed within 24 hours.