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Ingredients
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Oysters
Classic Mignonette
Cocktail Sauce
Garnish & Tools
Method
Oysters
- 1
Chill and prepare serving bed
Pack a large serving platter or tray with crushed ice to form a stable bed about 1 inch deep; keep refrigerated or on ice until ready to plate oysters.
- 2
Shuck oysters (if not pre-shucked)
Using an oyster knife, hold the oyster flat-side up, insert the tip at the hinge, twist to pop open, run the knife under the top shell to sever the muscle, discard the top shell, then slide the knife under the oyster to free it from the bottom shell while keeping its liquor (juice) in the shell. Rinse any large shell fragments out carefully. Place each oyster on the bed of ice so it sits level in its half shell.
- 3
If using pre-shucked oysters, drain any excess packing liquid, arrange oysters on the crushed ice bed, and keep chilled until serving. Squeeze fresh lemon over oysters to taste when serving.
Classic Mignonette
- 4
Make the mignonette
In a small bowl combine red wine vinegar, champagne vinegar, very finely minced shallot, granulated sugar, sea salt, and freshly cracked black pepper. Stir until the sugar and salt dissolve. Taste and adjust: add a pinch more sugar if too sharp or a drop more vinegar if you prefer brighter acidity.
- 5
Transfer the mignonette to a small serving bowl or small jars and chill for at least 10–15 minutes to let flavors meld. Mignonette can be made up to 24 hours ahead and refrigerated; bring to cold temperature before serving.
- 6
Spoon a small amount (about 1 tsp) of mignonette over each oyster just before eating, or serve on the side for guests to add themselves.
Cocktail Sauce
- 7
Prepare the cocktail sauce
In a medium bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and black pepper. Whisk until smooth and taste: add more horseradish for heat, more lemon for brightness, or a dash more hot sauce for spice.
- 8
Chill the sauce for at least 10 minutes to let flavors marry. Transfer to a small serving bowl and set on the platter alongside the oysters. Guests can spoon cocktail sauce onto oysters or use as a dip.
Garnish & Service
- 9
Arrange chilled oysters on the bed of crushed ice in single layer. Place small bowls of mignonette and cocktail sauce on the platter. Add lemon wedges around the edge and sprinkle chopped parsley lightly for color, if using.
- 10