Oysters On The Half Shell Recipe

Chill and prepare bed

Place crushed ice or rock salt in a large shallow serving tray or on individual plates to form an even bed that will keep oysters level and cold. Refrigerate the bed if preparing ahead.

Shuck oysters

Keep oysters cold until ready to shuck. Using an oyster knife and a protective glove or thick towel, hold the oyster cupped-side down. Insert the tip of the knife at the hinge, twist to pop the shell, run the knife along the top shell to sever the muscle, then remove and discard the top shell. Slide the knife under the oyster meat to sever the bottom muscle, taking care to retain the liquor in the shell. Place each shucked oyster on the prepared ice bed. Repeat until all oysters are shucked. Work in small batches and keep oysters cold.

Inspect and finish

Check each oyster for shell fragments and remove any with the tip of the knife. If any oysters are excessively gritty, give a quick rinse of the meat in cold water and return them to the shell. Keep oysters on ice until ready to serve; do not let them sit at room temperature for more than a few minutes.

Add lemon

Cut the 2 lemons into wedges. Arrange lemon wedges around the oysters on the ice bed for guests to squeeze over oysters.

Combine ingredients

In a medium bowl, stir together 1 cup ketchup, 1/4 cup prepared horseradish, 1 tablespoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 4 dashes of hot sauce until smooth and homogeneous.

Season and adjust

Taste the sauce and season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. If you prefer more heat or horseradish bite, add more prepared horseradish 1/2 teaspoon at a time. If too sharp, add an extra teaspoon of ketchup or 1/2 teaspoon sugar to balance.

Chill and garnish

Cover and refrigerate the sauce for at least 15 minutes (up to 24 hours) to let flavors meld. Before serving, stir and transfer to a small serving bowl or individual ramekins. Spoon or dot a little extra prepared horseradish on top if you want a stronger presentation.

Plate and serve

Place the tray of oysters on the table with the horseradish-cocktail sauce bowl(s), lemon wedges and cocktail forks. Garnish the tray with parsley sprigs if desired. Instruct guests to use the fork or pick to loosen the oyster if needed, squeeze lemon to taste, add a small spoonful of cocktail sauce or a dab of horseradish, and eat directly from the shell.

Storage and safety

Keep leftover shucked oysters refrigerated and covered; consume within 24 hours. Discard any oysters that do not smell fresh or that were left at room temperature for more than 2 hours. Refrigerate extra sauce and use within 3–4 days.