Place the serving platter on the counter. Fill a rimmed tray or bowl with the crushed ice; this will hold the oysters steady and cold. Rinse the oyster shells under cold running water and scrub with a stiff brush to remove dirt and barnacles. Drain and set on a towel.

Make mignonette

In a small bowl combine the red wine vinegar, minced shallot, coarsely ground black pepper, granulated sugar, and sea salt. Stir until the sugar and salt dissolve. Taste and adjust acidity or salt to preference. Cover and refrigerate until service; flavors meld after 30 minutes.

Make cocktail sauce

In another bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and optional hot sauce. Stir until smooth and refrigerate until service. Adjust horseradish to heat preference.

Shucking & plating

Shuck oysters safely

Fold a thick towel and place it on a stable surface. Unwrap the towel and put one oyster cupped-side down in the towel fold so it sits level. With the towel protecting your hand, hold the oyster firmly. Insert the tip of the oyster knife into the hinge (the pointed end) and wiggle with gentle but firm pressure until the shell pops. Run the blade along the top shell to cut the adductor muscle and lift off the top shell. Discard the top shell. Slide the knife under the oyster meat to cut the bottom adductor so the oyster rests loose in the half-shell. Keep the oyster level so it retains its liquor (natural juices). Repeat for all oysters. If any shell fragments fall in, remove them with the tip of the knife.

Plate oysters on ice

Pile the crushed ice on the serving platter and press to create a stable, slightly concave bed. Nestle each shucked oyster, cup-side down, into the ice so the meat sits level and the liquor is retained. Arrange lemon wedges and small bowls of mignonette and cocktail sauce on the platter. Place hot sauce and melted butter with chopped parsley in small bowls if desired.

Finishing & serving

Just before serving, dot each oyster with a few drops of mignonette or a small spoonful of cocktail sauce if desired. Squeeze lemon over an oyster to taste or add a tiny smear of melted butter and chopped parsley for a richer bite. Serve immediately while cold. Provide small forks or cocktail picks and napkins.

Estimated yield: 12 oysters serve 4 people as an appetizer (3 oysters per person). Leftover sauces keep refrigerated for up to 3 days; do not store shucked oysters.