Biggest And Best Oysters Recipe

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove any dirt, seaweed, or barnacles. Discard any oysters with cracked shells or a strong foul odor.

Place a large bed of crushed ice on a serving platter or rimmed tray. Arrange oysters on the ice to keep them cold and level while shucking.

Using an oyster knife and a thick towel or glove, hold an oyster cup-side down (rounder shell down). Insert the tip of the knife into the hinge (the pointed end) and twist gently until the shell pops open. Run the knife along the top shell to sever the muscle, lift off the top shell and discard it. Slide the knife under the oyster to free the bottom muscle, being careful to preserve the oyster liquor (the clear briny liquid). Place the oyster in its bottom shell onto the ice.

Check each oyster for shell fragments and remove any pieces. If serving raw, keep oysters chilled on ice until ready to serve. Arrange lemon wedges and sprinkle chopped parsley lightly over the display for color.

Make mignonette

In a small bowl combine the finely minced shallot with red wine vinegar, champagne vinegar, freshly ground black pepper, and sea salt. Stir to dissolve the salt. Let the mignonette sit at least 10–15 minutes at room temperature (or refrigerate up to 2 hours) to allow flavors to meld. Spoon a small amount over each oyster when serving.

Prepare cocktail sauce

In a small bowl whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and sea salt. Taste and adjust horseradish or hot sauce for desired heat. Transfer to a small serving bowl and chill briefly. Serve alongside oysters for dipping or a small dollop on each oyster.

Make compound butter

In a small bowl combine softened unsalted butter, minced garlic, finely chopped parsley, lemon zest, sea salt, and black pepper. Mix until smooth and evenly combined. Spoon the butter onto a sheet of plastic wrap, form into a log if desired, and refrigerate until firm (or keep soft if using immediately).

Grill/broil oysters (optional)

Preheat a broiler or grill to high. If grilling, place oysters on a baking sheet or directly on the grill grates; if broiling, set oysters on a baking sheet. Top each shucked oyster with about 1 teaspoon of compound butter. Place under the broiler or on the hot grill for 2–4 minutes, until butter is bubbling and edges of the oyster just begin to firm. Remove carefully and serve immediately on a bed of warm or cold crushed ice as preferred.

When shucking, always protect your hand with a towel or glove and keep the knife tip pointed away from your body. Work slowly and deliberately to avoid slips. Discard any oysters that do not close during storage or that smell off. Keep raw oysters refrigerated and consume as soon as reasonably possible after shucking (within a few hours) for best quality and safety.