Fresh Oysters Recipe

Clean and chill oysters

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove any grit. Discard any oysters with cracked or open shells that do not close when tapped. Place crushed ice on a serving platter or shallow bowl and set aside to hold shucked oysters cold.

Shuck oysters

Using an oyster knife and a protective glove or towel, insert the knife at the hinge, twist to pop the shell open, run the blade along the top shell to sever the adductor muscle, and remove the top shell. Loosen the oyster from the bottom shell but leave it resting in the cupped shell with its liquor. Arrange each oyster on the bed of crushed ice. Keep oysters chilled until serving.

Cut lemon into wedges and place on the platter alongside the oysters.

In a small bowl combine white wine vinegar, finely minced shallot, chopped tarragon, granulated sugar, 1/4 tsp sea salt, and freshly ground black pepper. Stir until the sugar and salt dissolve. Taste and adjust seasoning—add a touch more vinegar for brightness or a pinch more sugar if too sharp. Refrigerate at least 15 minutes to allow flavors to meld before serving.

In a separate small bowl mix ketchup, prepared horseradish (start with 2 tsp and adjust to heat preference), Worcestershire sauce, lemon juice, and hot sauce if using. Stir until smooth. Taste and adjust horseradish or hot sauce to desired heat. Cover and chill until ready to serve.

Peel and finely grate the fresh horseradish root on the small holes of a box grater or microplane. Immediately toss with apple cider vinegar and 1/8 tsp sea salt to stabilize the heat and color. If the grated horseradish is too intense, stir in up to 1 tsp cold water to mellow slightly. Transfer to a small serving ramekin and refrigerate until service. Note: fresh horseradish loses heat over time; make within a few hours of serving for best impact.

Arrange the bed of crushed ice on a wide platter. Nestle the shucked oysters on the ice with their liquor intact so they sit level. Place small bowls or ramekins of tarragon mignonette, cocktail sauce, and fresh horseradish on the platter. Garnish with lemon wedges. Serve immediately with small forks and napkins.

Recommendations: keep oysters cold until the last moment and advise guests to eat within 30 minutes of shucking for peak freshness. Provide extra lemon and additional cracked pepper or mignonette on the side if desired.