Oysters On The Half Shell Recipe

Chill and prepare station

Place crushed or shaved ice on a large serving platter or shallow tray to create a stable bed for oysters. Keep oysters refrigerated on ice until ready to shuck so they remain cold and safe.

Clean oysters

Scrub each oyster under cold running water with a stiff brush to remove dirt and barnacles. Rinse well and discard any shells that are cracked or open and do not close when tapped.

Shuck oysters

Using a protected shucking glove or thick towel and a short, sturdy oyster knife, hold the oyster cupped side down. Insert the knife at the hinge, twist to pop the shell, run the blade along the top shell to cut the muscle and remove the top shell. Slide the knife under the oyster to release it from the bottom shell, keeping the oyster liquor (natural juice) in the shell. Set each oyster in the prepared bed of ice with the cup (deeper) shell down so the oyster sits level in its liquor.

Arrange oysters on the ice bed, spacing evenly. Keep oysters on ice and refrigerated until serving. Place lemon wedges nearby.

Combine liquids

In a small bowl, whisk together the Manzanilla sherry and red wine vinegar until blended.

Add aromatics and seasoning

Stir in the minced shallot, coarse sea salt, freshly ground black pepper and granulated sugar. Mix thoroughly so the sugar and salt dissolve. Let sit for at least 10 minutes at room temperature to allow the shallot to soften and flavors meld; refrigerate for up to 2 hours if preparing ahead.

Adjust acidity and finish

Taste the mignonette. If it tastes too sharp, whisk in up to the indicated amount of ice water, 1 tablespoon at a time, to soften the acidity while maintaining balance. Fold in the minced chives just before serving.

Transfer the mignonette to small serving bowls. Keep chilled until serving.

Just before serving, scatter oysters on the ice bed so they are cold and stable. Spoon a small amount (about 1/2 to 1 teaspoon) of manzanilla mignonette onto each oyster or place bowls of mignonette for guests to add themselves.

Serve with lemon wedges and crackers or toasted bread. Provide cocktail forks and small plates. Advise guests to tip the oyster into their mouth and chew once or twice to appreciate the briny flavor combined with the mignonette.