Raw Oysters Recipe

Chill and prepare serving bed

Place crushed ice in a shallow serving platter or individual plates to create a stable, cold bed for the oysters. The ice should be evenly spread so oysters sit level and remain chilled.

Shuck and inspect oysters

If oysters are not yet shucked, hold cleaned oyster with a towel, insert an oyster knife at the hinge, twist to pop, and cut the top muscle to free the top shell. Gently loosen oyster from the bottom shell but keep it in its liquor. Inspect each oyster and discard any with off smells or broken, dried meat. Arrange each shucked oyster on the bed of crushed ice, cup side down to retain the liquor.

Finish

Sprinkle a very light pinch of sea salt on the top of oysters if desired and crack fresh black pepper over a few oysters for variety. Leave oysters on ice until ready to serve — no longer than 30–45 minutes to preserve texture and safety.

Make the mignonette by combining red wine vinegar, finely minced shallot, and freshly ground black pepper in a small bowl. If desired, stir in 1/4 teaspoon granulated sugar to balance acidity. Let the sauce rest at least 10 minutes for flavors to meld, then chill until serving.

Whisk together ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce in a small bowl. Taste and adjust heat or horseradish to preference. Chill until serving.

Arrange lemon wedges and small bowls of mignonette, cocktail sauce and extra prepared horseradish on the serving platter or tray. Provide small forks or oyster forks and napkins for each guest.

Serve immediately: encourage guests to add a small spoonful of mignonette or a dab of cocktail sauce, a drop of lemon, or a dash of hot sauce to taste. Consume oysters raw promptly; do not leave at room temperature for extended periods.