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Ingredients
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Oysters
Condiments & Garnishes
Mignonette (makes ~3 tbs)
Tools
Method
Mignonette
- 1
Make the mignonette
Combine the finely minced shallot, red wine vinegar, champagne vinegar (if using), freshly cracked black pepper and a pinch of fine sea salt in a small bowl. Stir to combine and let rest at room temperature for at least 10 minutes to allow the flavors to meld. Taste and adjust acidity or salt as needed. Reserve.
Prepare Oysters
- 2
Clean shells
Rinse the oysters under cold running water and scrub with a stiff brush to remove dirt and seaweed. Discard any oysters with cracked shells or a strong unpleasant odor.
- 3
Prepare serving bed
Pile the crushed ice in a shallow serving platter or large bowl to create a stable bed that will keep oysters level and cold.
- 4
Shuck oysters
Wrap an oyster in a thick towel or hold with a protective glove, cupped side down. Insert the tip of a clean oyster knife into the hinge (the pointed end) and twist gently until the shell pops. Slide the knife along the top shell to cut the muscle, remove the top shell, and then slide the knife under the oyster to free it from the bottom shell while preserving its liquor. Take care to keep the oyster level so the liquor stays in the shell. Repeat for all oysters.
- 5
Arrange oysters
Nestle the shucked oysters, still in their bottom shells, on the crushed ice bed so they are steady and chilled. Wipe any excess shell fragments from the oyster rims. If some oysters sit unevenly, add a bit more crushed ice to stabilize them.
Finish & Serve
- 6
Prepare lemon and condiments
Cut the lemon into wedges. Place the mignonette, prepared horseradish, hot sauce and freshly ground black pepper in small bowls or spoons for guests to add to their oysters. Scatter parsley if using.
- 7
Serve
Serve the oysters immediately while cold. To eat, squeeze a little lemon or spoon a small amount of mignonette or a dash of hot sauce or horseradish onto the oyster, then tip the shell and slurp the oyster and its liquor. Discard shells in a separate bowl as you go.
- 8
Safety note
Consume immediately and keep oysters well chilled. Do not serve raw oysters to people with compromised immune systems, pregnant people, or anyone advised to avoid raw shellfish.