Oysters On The Half Shell Recipe

Make the sauce

In a medium bowl, combine 1 cup ketchup, 3 tbs prepared horseradish, 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce. Stir until smooth.

Season the sauce with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce for spice.

If desired, fold in an extra 1 tsp prepared horseradish for a spicier finish. Cover and refrigerate the sauce while you prepare the oysters; it keeps chilled for up to 48 hours.

Keep oysters cold right up until serving. If oysters are not already shucked, shuck them using an oyster knife: hold the oyster cupped-side down, insert the tip at the hinge, twist to pop, run the knife under the top shell to sever the muscle, then slide the blade under the oyster to free it from the bottom shell while preserving its liquor. Discard top shells and transfer oysters on the half shell to a tray.

Spread 4 cups of crushed ice evenly on a serving platter or large shallow bowl to create a stable bed. Mound the ice slightly so oysters sit securely and stay level.

Arrange 24 oysters on the half shell on the ice, cupped shells down so the oyster liquor remains; space them evenly to make them easy to pick up.

Place the cocktail sauce in a small bowl or ramekin and set it in the center or at one side of the platter for easy access. If serving, place an additional small dish of prepared horseradish nearby.

Cut 3 lemons into wedges (about 8 wedges) and tuck them around the oysters on the ice for garnish and squeezing.

Optional finishing touch: sprinkle a few microgreens or chopped flat-leaf parsley around the platter for color (not required). Keep the platter on ice and serve immediately.

To eat: pick up an oyster, add a small spoonful of cocktail sauce or a squeeze of lemon to taste, and enjoy. Discard shells in a separate bowl.