Fresh Oysters Recipe

Prepare serving bed

Spread crushed ice evenly on a large platter or shallow bowl to create a stable, cold bed for the oysters. Keep the platter in the refrigerator while you prepare sauces and shuck oysters so the ice stays cold.

Place oysters in the refrigerator (do not wash shells) until ready to shuck. Keeping them cold preserves flavor and safety.

Combine 3 tbs red wine vinegar, 1 tbs finely chopped shallot, 1 tsp coarsely ground black pepper, and 1 tsp fine sea salt in a small bowl. Stir to dissolve the salt. Fold in 1 tbs finely snipped chives. Taste and adjust acidity or salt if needed. Refrigerate until service. (If using champagne vinegar instead of red wine vinegar, substitute equal amount.)

In another small bowl, whisk together 4 tbs ketchup, 1 tbs prepared horseradish, 1 tsp Worcestershire sauce, 3 tsp hot sauce, and 1 tsp fresh lemon juice. Taste and adjust horseradish or hot sauce to preferred heat. Refrigerate until service.

Tools & safety

Use an oyster knife and a thick towel or oyster glove. Work on a stable surface. Hold the oyster cup-side down and the hinge pointing towards you. Protect your hand with the towel or glove.

Shuck oysters

Insert the tip of the oyster knife into the hinge and twist gently until the shell pops. Slide the knife along the top shell to cut the adductor muscle, removing the top shell. Run the knife under the oyster meat to free it from the bottom shell while keeping the oyster level to preserve its liquor. Discard any oyster with a strong off-odor or an unusually pale or dry interior.

Plate

Nest each shucked oyster in its bottom shell onto the chilled bed of crushed ice. Arrange 12 oysters evenly on the platter. Wedge the lemon into 6–8 pieces and tuck them around the platter. Garnish with parsley sprigs. Place small bowls with mignonette and cocktail sauce on the platter for dipping.

Serve immediately so oysters remain cold. Provide small forks or cocktail forks and napkins or oyster gloves for guests.

To eat, squeeze a few drops of lemon or a small spoonful of mignonette or cocktail sauce onto an oyster. Tip the shell to your lips and slurp the oyster and its liquor, then chew once or twice to release flavor before swallowing. Use crackers or baguette slices as desired.