Oyster Recipe

Clean and chill

Rinse the oysters under cold running water, scrubbing shells with a stiff brush to remove dirt and debris. Place a shallow layer of crushed ice on a serving platter or baking sheet to keep them cold while you work.

Shuck oysters

Using an oyster knife and a protective glove or towel, hold one oyster cup-side down. Insert the knife at the hinge, twist to pop, then slide the blade along the top shell to cut the adductor muscle. Remove top shell, loosen oyster from bottom shell by sliding the blade beneath it, keeping the liquor (briny juice) in the shell. Transfer each shucked oyster onto the bed of crushed ice, arranging them to sit level so the liquor remains in the shell. Discard top shells and any shells with off odors or cloudy liquid.

Check and finish

After shucking all oysters, give each a quick smell — they should smell clean and briny, not fishy. Add a little more crushed ice around them to ensure they stay cold until serving. Leave oysters on the half shell on ice for up to 1 hour before serving.

Finely mince the shallot (use about 1 tablespoon minced shallot). In a small bowl combine the minced shallot, 3 tablespoons red wine vinegar, 1 teaspoon champagne vinegar, 1 teaspoon sugar, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Stir to dissolve the sugar and salt. Taste and adjust acidity or salt if needed. Fold in 1 tablespoon chopped fresh parsley. Cover and chill for at least 15 minutes to let flavors meld.

Place prepared horseradish in a small dish alongside hot sauce and cocktail sauce so guests can add to taste.

Arrange the bed of crushed ice on a platter, nestle the shucked oysters (liquor side up) into the ice so they sit level. Place lemon wedges, the mignonette bowl, horseradish, hot sauce and cocktail sauce on the platter.

To eat: spoon a small amount (about 1/2 teaspoon) of mignonette onto an oyster, or a dab of horseradish or cocktail sauce, squeeze a little lemon if desired, and tip the oyster into the mouth. Garnish with a light sprinkle of finely sliced chives if using.

Discard any leftover oysters that have been sitting at room temperature for more than 2 hours. Consume within 1 hour of shucking for best quality and safety.