Oysters Recipe

Clean shells

Rinse the oysters under cold running water and scrub with a stiff brush to remove dirt, grit and barnacles. Discard any shells that are cracked or open and do not close when tapped.

Chill serving bed

Spread the crushed ice across a large serving platter or tray to create a stable bed for the oysters. If desired, sprinkle sea salt over the ice to help stabilize and present the oysters attractively.

Shuck oysters

Wrap one hand in a kitchen towel to hold the oyster flat-side up. Insert the tip of the oyster knife at the hinge (pointed end) and twist gently until the shell pops. Run the knife along the top shell to cut the adductor muscle and remove the top shell. Tilt the shell slightly to drain any excess liquid into a bowl you will keep (reserve the liquor). Slide the knife under the oyster to detach it from the bottom shell, keeping the oyster level so it sits in its liquor.

Arrange on ice

Place each shucked oyster on the prepared bed of crushed ice so they sit level and do not tip. Add lemon wedges and parsley sprigs around the oysters for garnish.

Combine the minced shallot, red wine vinegar, black pepper, salt, and thyme (if using) in a small bowl. Stir and let rest at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning — add a touch more vinegar or a pinch more salt if needed.

Transfer the mignonette to a small serving bowl or spoon into small ramekins for guests to add to oysters individually.

In a small bowl, whisk together ketchup, prepared horseradish, hot sauce, and lemon juice until smooth. Taste and adjust heat or acidity. Chill briefly until ready to serve.

Serve oysters immediately on the bed of ice with lemon wedges, mignonette, and cocktail sauce on the side. Encourage diners to tip a little mignonette or sauce onto each oyster, or squeeze lemon over it before eating. Discard any oysters that look cloudy or smell off. Enjoy.

Leftover oysters out of shell should be consumed promptly. Keep unused shellfish refrigerated and use within a day; do not leave raw oysters at room temperature for more than 2 hours.