Boiled 16/20 Gulf Oysters Recipe

Inspect and chill

Discard any oysters with cracked shells or open shells that do not close when tapped. Rinse the oysters under cold running water to remove grit. Place the cleaned oysters in a bowl on ice to keep them cold while you prepare the broth.

Place a large heavy-bottomed pot on medium-high heat. Add 6 cups water and 1 cup dry white wine. Squeeze the juice from the halved lemons into the pot, then drop the spent halves into the pot.

Add 3 crushed garlic cloves, 2 bay leaves, 1 tablespoon black peppercorns, 2 tablespoons Old Bay seasoning, and 1 tablespoon Kosher salt to the pot. Bring the mixture to a rolling boil.

Once boiling, reduce heat slightly to maintain a steady rapid simmer for 3 minutes to allow flavors to infuse.

Stir in 2 tablespoons unsalted butter and 2 tablespoons chopped fresh parsley until the butter melts. Taste the broth and adjust seasoning: add an extra pinch of salt or 1/2 tablespoon Old Bay if you prefer stronger flavor.

Using tongs, add the oysters in a single layer to the boiling broth. Cover the pot immediately with a tight-fitting lid. When the pot returns to a full rolling boil (this will take about 1–2 minutes), start a timer and boil the oysters for 1 to 1 1/2 minutes. The goal is to cook them until the shells begin to pop open slightly; overcooking makes them tough.

Remove the pot from heat. Using tongs or a slotted spoon, transfer the oysters to a large bowl filled with ice (the prepared 4 cups ice) to stop the cooking and chill for about 1 minute. Leaving them in ice longer will cool them further for serving on the half shell if desired.

Discard any oysters that have not opened after cooking (they may be unsafe to eat). For oysters you plan to serve hot, keep them covered and warm for up to 15 minutes; for chilled service, return to ice and keep chilled until serving.

If serving hot: present oysters in their shells on a platter, garnish with lemon wedges and a drizzle of melted butter from the cooking broth. Offer cocktail sauce and mignonette on the side.

If serving chilled: arrange opened oysters on a bed of crushed ice. Spoon a small amount of cooking broth butter or a drop of mignonette or cocktail sauce onto each as desired. Serve immediately with lemon wedges.