Pei Oysters Recipe

Chill and prepare bed

Place crushed ice in a wide serving platter or individual oyster plates to form an even chilled bed. Keep plate in refrigerator until ready to serve.

Clean shells

Rinse oysters under cold running water and use a stiff brush to scrub off any dirt, barnacles, or debris from the shells. Discard any oysters with cracked shells or a strong off odor.

Shuck oysters

Working over a towel on a stable surface, hold an oyster cupped-side down to retain liquor. Insert a short, sturdy oyster knife into the hinge, twist gently until it pops, then slide the knife along the top shell to cut the muscle. Remove the top shell and discard. Run the knife under the oyster to free it from the bottom shell while keeping the oyster level to retain its liquor. Repeat for all oysters. Arrange oysters on the chilled bed of ice, nestling each shell so it sits level and their liquor stays in the shell.

Finish and serve

Garnish the ice bed with lemon wedges and parsley sprigs if using. Serve immediately with condiments on the side so guests can add to taste.

Prepare cocktail sauce (store-bought option)

If using store-bought cocktail sauce, transfer to a small bowl for serving. Stir in prepared horseradish and hot sauce to taste, then place on the table beside the oysters.

Prepare simple horseradish sauce

For a quick horseradish accompaniment, mix prepared horseradish with a dash of hot sauce and a pinch of black pepper in a small bowl. Taste and adjust heat.

Make mignonette

Combine red wine vinegar, minced shallot, cracked black pepper, and sugar (if using) in a small bowl. Stir and let rest at least 10 minutes to allow flavors to meld. Taste and adjust acidity or sugar. Transfer to a serving dish.