Daily Selection Of East Coast Oysters Recipe

prepare ice bed

Pack a large serving platter or individual plates with a thick bed of crushed ice to keep oysters cold while serving. Tilt the platter slightly so melted water drains away if possible.

shuck oysters

Shuck oysters just before serving. Hold oyster in a towel, insert oyster knife at hinge, twist to pop open, run blade under top shell to cut the muscle, discard top shell. Loosen oyster from bottom shell with blade, leaving oyster in its liquor. Arrange oysters on the prepared crushed ice, hinge side down so they sit level.

serve

Place lemon wedges and saltines on the platter or nearby. Provide small spoons for sauces and small forks for oysters if desired. Keep oysters chilled on ice until eaten.

In a small bowl combine 1/2 cup prepared horseradish, 2 tablespoons sour cream, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Stir until smooth. Taste and adjust lemon, salt or horseradish heat as desired. Chill briefly (10–15 minutes) to meld flavors before serving beside oysters.

Whisk together 3/4 cup ketchup, 2 tablespoons prepared hot horseradish, 1 teaspoon Worcestershire sauce, 2 teaspoons fresh lemon juice, 1/2 teaspoon hot sauce and 1/8 teaspoon freshly ground black pepper in a small bowl until uniform. Taste and adjust horseradish or hot sauce for preferred spiciness. Transfer to a serving bowl and refrigerate until serving.

Combine 1/2 cup red wine vinegar with 2 tablespoons finely minced shallot, 1 teaspoon freshly ground black pepper, 1/4 teaspoon granulated sugar (optional) and 1/4 teaspoon sea salt in a small jar or bowl. Stir or shake to dissolve the salt and sugar. Let sit at room temperature for at least 10 minutes for flavors to marry, then refrigerate until ready to serve. Taste and adjust seasoning if needed.