Raw On The Half Shell Recipe

Make mignonette

Combine red wine vinegar, finely minced shallot, freshly ground black pepper, and a pinch of sugar in a small bowl. Stir to dissolve the sugar and let sit at room temperature for at least 10 minutes so flavors marry. Taste and adjust pepper or vinegar if desired. Refrigerate until service.

Place cocktail sauce in a small serving bowl. Spoon coarsely grated prepared horseradish into a small ramekin. Put hot sauce in a small dish or bottle for guests to add to taste.

Cut lemons into 8–12 wedges and arrange on a plate. Keep crackers and chopped parsley ready in separate bowls for garnish.

In a wide shallow serving tray or large platter, spread crushed ice about 1–1.5 inches thick. Sprinkle the ice lightly with the sea salt to help lower the freezing point and keep the ice colder longer. Create small indentations for oyster halves if desired so they sit stable.

Shuck oysters

Hold an oyster flat-side up in a thick towel or oyster glove with the hinge pointed toward you. Insert a short, sturdy oyster knife into the hinge and twist gently to pop it open. Run the knife along the top shell to sever the adductor muscle and remove the top shell. Tip the oyster to drain any excess liquid into a small bowl (reserve liquor if you want to spoon onto the oyster) and then run the knife under the oyster to free it from the bottom shell. Keep oysters level so they retain their liquor. Repeat for all oysters.

As you shuck, set each oyster into the prepared ice bed in its bottom shell. Arrange 24 oysters evenly across the platter so they sit steady in the crushed ice. If oysters are especially deep, spoon a small amount of their liquor back over the meat after plating.

Immediately refrigerate the plated oysters on ice until ready to serve (no more than 30–60 minutes total), covering loosely with plastic wrap if transporting.

Bring the oyster platter to the table with bowls of cocktail sauce, horseradish, mignonette, hot sauce, lemon wedges, chopped parsley and crackers. Instruct guests to squeeze lemon or add a dab of mignonette, cocktail sauce or horseradish to taste. Offer hot sauce for an extra kick.

Discard any oysters that do not close before shucking or that have off odors. Consume oysters raw only when they are very fresh and from a trusted source. Serve immediately and enjoy.