East Coast Oysters (6) Recipe

Chill and prepare bed

Place crushed ice in a wide shallow serving platter or bowl to form a stable bed for 6 oyster shells. Chill in refrigerator while you prepare sauces.

Clean oysters

Rinse oyster shells under cold running water and scrub with a stiff brush to remove sand and debris. Discard any shells that are cracked or open and do not close when tapped.

Shuck oysters

Working on a stable surface, fold a thick towel or wear a cut-resistant glove over the hand holding the oyster cupped side down. Insert the point of a shucking knife into the hinge (the narrow end) and twist gently until the shell pops. Slide the knife along the top shell to sever the muscle and lift off the top shell. Run the knife under the oyster meat to detach it from the bottom shell, keeping the liquor (natural juice) in the shell. Arrange each shucked oyster on the chilled ice bed. Keep oysters cold until serving.

Just before serving, check each oyster for shells or grit and give a quick sprinkle of freshly ground black pepper (about 1/8 to 1/4 tsp distributed across oysters) and a small squeeze of lemon if desired.

Combine 3 tbs red wine vinegar, finely minced shallot, 1 tsp freshly ground black pepper, 1 tbs chopped chives, 1 tsp granulated sugar, and 1 tsp sea salt in a small bowl. Stir until the salt and sugar dissolve. Taste and adjust acidity or salt: add up to 1 tbs more vinegar if you prefer brighter acidity. Let the mignonette sit at room temperature for at least 10 minutes to mellow and blend flavors; refrigerate if preparing more than 20 minutes ahead.

Whisk together 4 tbs ketchup, 1 tbs prepared horseradish, 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce in a small bowl. Taste and adjust heat or acidity — add more horseradish for heat or a touch more lemon for brightness. Chill until serving.

Place the bed of crushed ice with 6 shucked oysters on the table. Spoon a small amount of mignonette into a ramekin or offer it in a small spoon so diners can add to taste. Put cocktail sauce in a second ramekin. Arrange lemon wedges and optional microgreens or parsley on the plate. Serve immediately with small forks or oyster forks and napkins.

Food safety note: keep oysters cold (below 40°F / 4°C) and consume within a couple of hours of shucking. Discard any oysters with off odors or that do not close when tapped prior to shucking.