Oysters Recipe

Clean and chill oysters

Rinse the oyster shells under cold running water and scrub with a stiff brush to remove debris. Discard any shells that are cracked or open and do not close when tapped. Place a large platter or shallow bowl on the counter and spread crushed ice or rock salt to form a stable bed for the oysters.

Shuck oysters

Using an oyster knife and a towel or glove for safety, hold an oyster with the hinge facing you. Insert the tip of the knife into the hinge and twist to pop it open. Run the blade along the top shell to sever the muscle, then remove the top shell. Slide the knife under the oyster meat to free it from the bottom shell, keeping the liquid (liquor) in the shell. Arrange each shucked oyster on the bed of ice with shell cups stable and liquor retained.

Garnish the platter with lemon wedges and place a small bowl of saltines on the side.

In a small bowl combine 1 tablespoon grated or prepared horseradish with 2 tablespoons sour cream, 1 teaspoon fresh lemon juice, a pinch of sea salt, and a pinch of black pepper. Taste and adjust — add more horseradish for heat or more sour cream to mellow. Chill until serving. Transfer to a small serving ramekin.

In a small bowl whisk together 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice and 1 teaspoon hot sauce (if using). Season with a pinch of black pepper. Taste and adjust heat or acidity. Spoon into a serving dish.

Combine 3 teaspoons red wine vinegar with 1 tablespoon finely minced shallot, 1 teaspoon freshly ground black pepper and a pinch of sea salt. Stir and let sit at room temperature for at least 10 minutes to marry flavors. Transfer to a small bowl for serving.