East Coast Oysters Recipe

Make the mignonette

In a small bowl combine 3 tablespoons red wine vinegar, the finely minced shallot, 1/2 teaspoon cracked black pepper, 1/4 teaspoon granulated sugar and 1/8 teaspoon sea salt. Stir to dissolve the sugar and salt. Let sit at room temperature for at least 10 minutes so flavors marry. Taste and adjust acid or salt if needed.

Portion the cocktail sauce and horseradish into small ramekins so guests can add to oysters. Cut the lemon into wedges (6 wedges). Place hot sauce in a small dish.

Choose a large shallow platter. Spread the 4 cups of crushed ice in an even layer to create a stable bed for half‑shell oysters. This keeps them level and cold while serving.

Rinse the oyster shells under cold running water and brush to remove grit. Working with one oyster at a time, hold the oyster in a towel or wear a glove with the hinge facing you. Insert an oyster knife into the hinge and twist gently until you feel the shell pop.

Slide the knife along the top shell to sever the adductor muscle and lift off the top shell. Discard the top shell. Run the knife under the oyster to free it from the bottom shell, taking care to preserve the liquor (the briny juice) inside the shell.

Place each shucked oyster (in its bottom shell with liquor) onto the crushed ice bed. Arrange the 6 oysters spaced evenly so they remain level.

Garnish the platter with lemon wedges and a few sprigs of parsley or microgreens if using. Place ramekins of cocktail sauce, horseradish, mignonette and hot sauce alongside the platter.

To eat: instruct diners to squeeze a drop of lemon or spoon a small amount of mignonette or cocktail sauce onto an oyster, then tip the shell and slurp the oyster and its liquor. Add a dash of hot sauce or a dab of horseradish to taste.

Discard any oysters that do not smell fresh (should smell briny/ocean-like). Keep remaining oysters on ice and consume within 1–2 hours for best quality.