Oysters Recipe

Chill bed

Spread crushed ice in a wide shallow serving platter or individual plates to create a stable chilled bed for the oysters.

Rinse oysters

Rinse the unshucked oyster shells under cold running water, scrubbing lightly with a vegetable brush to remove grit and debris. Drain briefly on a towel.

Shuck oysters

Hold an oyster flat-side up in a thick kitchen towel or glove. Insert an oyster knife at the hinge, twist gently until it pops, then run the blade along the top shell to cut the adductor muscle. Remove and discard the top shell, being careful to retain the oyster liquor in the bottom shell. Slide the knife under the oyster to free it from the bottom shell. Arrange each half-shell oyster on the crushed ice bed so they sit level.

Serve with lemon

Cut the lemons into wedges and place on the platter. Keep oysters chilled until ready to eat; serve immediately with sauces and garnishes.

Combine the red wine vinegar and finely minced shallot in a small bowl. Add the cracked black pepper, a pinch of salt, and the snipped chives. Stir and let sit at room temperature at least 10 minutes to allow flavors to meld. Taste and adjust salt or vinegar balance if needed. Transfer to a small serving bowl.

In a small bowl, whisk together ketchup, prepared horseradish, Worcestershire sauce, hot sauce, and fresh lemon juice until smooth. Taste and adjust horseradish or hot sauce for desired heat. Transfer to a small serving bowl.

Place the mignonette and cocktail sauce bowls near the oysters. Scatter microgreens or parsley lightly over the ice (avoid covering oysters) for a fresh visual accent. Serve immediately so oysters remain cold.