Freshly Shucked Oysters Recipe

Rinse

Place the oysters in a colander and rinse under cold running water to remove grit and barnacles. Scrub gently with a brush if needed.

Prepare bed of ice

Fill a large shallow bowl or platter with crushed ice to create a stable bed that will hold the oysters cold and level for shucking and serving. Reserve some extra ice to place around shells after shucking.

Shuck oysters

Wrap one oyster in the towel (or wear a cut-resistant glove) with the hinge facing you. Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop. Run the knife along the top shell to sever the muscle, then remove the top shell. Slide the knife under the oyster meat to free it from the bottom shell, taking care to preserve the liquor (natural juice). Place each shucked oyster on the ice bed immediately. Repeat with remaining oysters.

Check for shell fragments

Inspect each oyster for any shell fragments and remove them with the tip of the knife or a clean fingertip.

In a small bowl combine the red wine vinegar, finely minced shallot, freshly ground black pepper, and fine sea salt. Stir to dissolve the salt and let the mixture rest for at least 10 minutes to mellow and marry flavors.

Just before serving stir in the finely chopped chives. Taste and adjust seasoning — add a touch more vinegar if you prefer a brighter mignonette or a pinch more salt if muted.

Cut the lemon into wedges and arrange on the platter. Transfer cocktail sauce to a small serving bowl. If using, sprinkle a light pinch of cracked black pepper over the oysters after plating for a subtle finish.

Arrange the bed of crushed ice on a serving platter. Nestle the shucked oysters, cup side down, into the ice so each holds its liquor. Place small bowls of mignonette and cocktail sauce on the platter along with lemon wedges.

Serve immediately with small forks and napkins. Recommend guests spoon a little mignonette or cocktail sauce onto an oyster (or squeeze lemon), lift to lips and enjoy. Keep uneaten oysters on ice and discard any that sit out longer than 2 hours.

Use only very fresh oysters. Keep oysters cold (on ice) until shucking and serve immediately. Store any unused shucked oysters tightly covered in the refrigerator and consume within 24 hours. Discard if they develop an off odor or if shells do not close when tapped prior to shucking.