Oysters On The Half Shell Recipe

Chill and prepare bed

Place 4 cups crushed ice evenly on the serving platter or plates to create a cold bed for the oysters. This keeps them stable and chilled while serving.

Rinse oysters

Rinse the outside of the oyster shells under cold running water to remove dirt and grit. Use a small brush if needed. Pat dry with a towel.

Shuck oysters

Wrap the oyster in the kitchen towel with the hinge facing you. Insert the oyster knife at the hinge, twist gently to pop it open, then run the blade along the top shell to cut the muscle. Remove and discard the top shell, being careful to keep the oyster liquor in the bottom shell. Slide the knife under the oyster to detach it from the bottom shell while keeping it level so liquor remains.

Arrange oysters

Nest each shucked oyster into the crushed ice on the platter so they sit level and steady. Arrange lemon wedges and parsley around the oysters for garnish.

Prepare mignonette (if not pre-made)

If making fresh mignonette: finely mince 1 tablespoon shallot and combine with 3 tablespoons red wine vinegar, a pinch of salt and a grind of black pepper. Let sit 5–10 minutes for flavors to meld. Spoon into a small bowl for serving.

Place small bowls of mignonette, cocktail sauce, and prepared horseradish on the platter. Offer hot sauce at the table for guests who want an extra kick.

To serve, squeeze a lemon wedge lightly over an oyster, then add a small spoonful of mignonette or a dab of cocktail sauce or horseradish to taste. Eat oyster directly from the shell, slurping the oyster and its liquor.

Keep unused oysters chilled on ice and consume within 2 hours of shucking for best quality. Discard any oysters that have an off smell or whose shells do not close when tapped before shucking.

Clean and sanitize the oyster knife and work area after shucking. Serve immediately.