Raw Delaware Oysters Recipe

Rinse the oyster shells under cold running water to remove dirt and debris. Scrub with a brush if necessary.

Pile crushed ice onto a large shallow serving platter or bowl to form a bed that will hold the oysters steady and keep them cold.

Using a towel or protective glove to hold the oyster, insert the tip of an oyster knife into the hinge (the pointed end). Work the knife gently back and forth until it slips into the hinge.

Twist the knife gently to pop the hinge open. Run the knife along the top shell to sever the muscle and remove the top shell. Discard the top shell.

Slide the knife under the oyster to cut the bottom adductor muscle so the oyster sits loose in the bottom shell. Be careful to preserve as much of the oyster liquor (natural juice) as possible.

Place each shucked oyster on the bed of crushed ice, level so the oyster liquor stays in the shell. Arrange 12 oysters evenly on the platter.

In a small bowl combine 1/2 cup ketchup and 2 tablespoons prepared horseradish. Stir until smooth.

Add 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir and taste; adjust horseradish or hot sauce to preference.

Cover and chill the sauce in the refrigerator for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Cut 2 lemons into wedges. Arrange lemon wedges and parsley sprigs around the oysters on the ice bed.

Place the cocktail sauce in a small bowl or sauce cup and set on the platter. Optionally provide extra hot sauce and extra horseradish on the side.

To eat: squeeze a little lemon over an oyster (optional), add a small dollop of cocktail sauce, then tip the oyster into your mouth and enjoy. Discard shells on a separate plate or bucket.