Oyster Recipe

Purchase oysters as fresh as possible on the day of service. Keep refrigerated at 0–4°C (32–39°F) and store cup-side down or on ice to retain brine.

Prepare the serving bed

Scatter the crushed ice evenly across a shallow platter or bowl to make a stable bed for the oysters. The ice should be level so oysters sit snugly and won't tip.

Shuck the oysters

Put on the protective glove or wrap a towel around one hand to hold the oyster. Hold the oyster cup-side down and hinge facing you. Insert the oyster knife at the hinge and twist gently to pop it open. Run the knife along the top shell to cut the muscle and remove the top shell. Tip the oyster to drain any excess seawater into a bowl (retain if desired). Slide the knife under the oyster to detach it from the bottom shell, keeping the oyster and its liquor level in the shell. Place each shucked oyster into the prepared crushed-ice bed with the cup side down so the meat sits in its liquor.

Check each oyster for shell fragments; remove any pieces with the tip of the knife. Discard any oysters with off odors, broken shells that cannot be shucked safely, or that are unusually dry.

Cut the lemon into 6 wedges. Arrange one wedge near each oyster on the ice bed.

If using parsley, tuck sprigs into the ice around the oysters for a neat presentation, taking care not to touch the oyster meat.

Serve immediately with small forks if available. Instruct guests to squeeze lemon over the oyster and slurp directly from the shell. Provide a bowl for discarded shells and a napkin.

Keep oysters chilled on ice until the moment of service. Consume within 2 hours of shucking if held on ice; if storing unshucked, keep refrigerated and consume within 48 hours of purchase. Discard any oyster that smells strongly of ammonia or sour notes.