Oysters Recipe

Inspect and store

Keep oysters refrigerated until 20–30 minutes before serving. Discard any with cracked shells or that do not close when tapped. Rinse shells under cold running water to remove debris.

Prepare work area

Place a folded kitchen towel on a stable work surface to hold each oyster while shucking. Have the oyster knife ready and a bowl nearby for liquid (liquor) and discarded lids.

Shuck oysters

Working one at a time, hold an oyster flat side up in the towel. Insert the tip of the oyster knife into the hinge and twist gently until it pops. Run the knife along the top shell to sever the muscle, remove the top shell, and discard. Slide the knife under the oyster to detach it from the bottom shell while keeping its natural liquor (briny juice) in the shell. Place each shucked oyster on a bed of crushed ice on a serving platter. Arrange oysters cup side down so the liquor pools in the shell.

In a small bowl, combine the red wine vinegar and minced shallot. Add the coarsely ground black pepper and fine sea salt. Stir to dissolve salt. Let the mignonette rest at room temperature for at least 10 minutes so flavors meld. Taste and adjust seasoning (more vinegar or pepper if desired).

Arrange lemon quarters and small bowls of cocktail sauce and prepared horseradish near the oyster platter. Guests can squeeze lemon over oysters, spoon mignonette onto each oyster, or add a dab of cocktail sauce/horseradish per taste.

Garnish the ice around oysters with parsley sprigs or decorative seaweed. Serve immediately while oysters are cold and liquor is fresh. Provide small forks if desired and a waste bowl for shells.