Half Dozen Oysters Recipe

Chill and prepare bed

Put crushed ice in a shallow serving platter or individual plates to form a stable bed for oysters. Spread evenly to create a flat surface so shells sit level.

Shuck and inspect

If oysters are not already shucked: hold the oyster flat-side up with a towel, insert an oyster knife at the hinge, twist to pop, cut the top muscle and remove the top shell. Run the knife under the oyster to free it from the bottom shell while keeping its liquor (juices) in the shell. Inspect for shell fragments and discard any with off smells. Place each shucked oyster on the prepared ice, hinge-side down, meat-side up.

Keep oysters cold and covered lightly with a damp towel or more ice until ready to serve.

Make mignonette

In a small bowl combine red wine vinegar, finely minced shallot, freshly ground black pepper, granulated sugar (if using) and a pinch of sea salt. Stir thoroughly until the sugar dissolves. Taste and adjust: add a little more vinegar for brightness or more sugar to soften acidity. Let sit at least 10 minutes to allow flavors to meld; can be chilled briefly.

Transfer the mignonette to a small serving bowl or ramekin so guests can spoon a little over each oyster.

Cut the half lemon into wedges. Lightly squeeze a wedge over an oyster if desired (offer lemon on the side so it doesn’t dilute the oyster liquor).

Place the half dozen oysters on the ice bed. Spoon a small amount (about 1/2 tsp) of mignonette onto each oyster or serve the mignonette alongside for guests to add themselves. Garnish the platter sparingly with chopped parsley if desired.

Serve immediately while oysters are cold and fresh. Discard any uneaten oysters after 2 hours. Enjoy.