Oysters On The Half Shell Recipe

Chill and bed

Place crushed or shaved ice in a large, shallow serving platter or on individual plates to form a firm bed that will hold the oysters steady. Refrigerate the platter briefly if possible to keep the ice cold.

Lay a damp kitchen towel under the platter (optional) to prevent slipping on the table.

Clean shells

Rinse exterior of oyster shells under cold running water and scrub with a stiff brush to remove grit and debris. Discard any oysters with cracked or broken shells.

Shuck

Using an oyster knife and a thick towel or glove for hand protection, insert the tip of the knife into the hinge of each oyster and twist gently to pop it open. Slide the knife along the top shell to cut the adductor muscle and remove the top shell. Tilt the oyster slightly and slide the knife under the oyster meat to sever the bottom adductor muscle, keeping the oyster level so it retains its liquor. Transfer each shucked oyster to the bed of crushed ice, placing the oyster cup-side down so it sits flat.

Inspect each oyster for shell fragments and remove any pieces. Keep oysters cold on ice until ready to serve.

Combine ingredients

In a small bowl, combine 6 tbs red wine vinegar, 3 tbs finely minced shallot, 1 tbs finely chopped fresh parsley, 1 tsp granulated sugar, 1 tsp fine sea salt, and 1 tsp coarsely cracked black pepper.

Macération

Stir the mixture well until the sugar and salt dissolve. Let the mignonette rest in the refrigerator for at least 15–30 minutes to allow the shallot to mellow and flavors to marry. Taste and adjust seasoning—add more vinegar for brightness, a pinch more sugar if too tart, or extra pepper to taste.

Arrange the shucked oysters on the chilled bed of ice. Spoon a small amount of the house mignonette onto each oyster (or serve the mignonette in a small bowl for guests to add their own).

Garnish the platter with lemon wedges and place optional condiments—prepared horseradish, cocktail sauce, and hot sauce—nearby.

Serve immediately so oysters remain cold and fresh. Provide small forks and a bowl for shells. Recommend diners use lemon or mignonette sparingly to enjoy the oyster's natural flavor.