Oysters Recipe

Inspect and rinse

Keep oysters cold until ready to shuck. Discard any with broken shells or off smells. Rinse shells under cold running water and scrub with a stiff brush to remove dirt and barnacles.

Shuck oysters

Set a clean towel on a stable surface. Hold an oyster cupped-side down in the towel with the hinge toward you. Insert an oyster knife into the hinge and twist gently to pop it open. Slide the knife along the top shell to cut the muscle and remove the top shell. Run the knife under the oyster meat to detach it from the bottom shell, keeping the oyster level so it retains its liquor (natural juices). Transfer each shucked oyster on the half shell to a tray lined with crushed ice.

Arrange

Spread the crushed ice in a shallow wide serving platter or individual plates. Nestle each oyster, cup-side down, into the ice so they sit level and stable. Keep oysters chilled on ice until serving (no more than 1 hour out of refrigeration).

Combine 1/2 cup finely minced shallot, 1/2 cup red wine vinegar, 1 tsp freshly ground black pepper, and a pinch of salt in a small bowl. Stir and let rest 10–15 minutes to meld flavors. (If you prefer a milder mignonette, reduce the shallot to 1/3 cup.)

If using store-bought cocktail sauce, transfer to a small bowl and stir in prepared horseradish to taste (about 1 tablespoon) and adjust with a squeeze of lemon if desired. Place cocktail sauce, horseradish, and extra lemon wedges on the serving board alongside the oysters.

Sprinkle a few cracks of freshly ground black pepper over the oysters if desired. Garnish the ice platter with parsley or microgreens for color. Serve immediately with small forks and napkins, letting guests add mignonette, cocktail sauce, horseradish, and lemon to taste.

Food safety note: Keep oysters refrigerated or on ice until just before serving and consume within 2 hours when held at room temperature. Discard any oysters that do not close before shucking or that smell off.