Oysters Recipe

Chill and clean

Place a shallow serving platter or tray in the refrigerator to chill, if desired. Rinse oysters under cold running water to remove dirt and grit from the shells. Scrub the shells with a stiff brush and discard any that are cracked or open and do not close when tapped.

Make ice bed

Pile the crushed ice onto the chilled platter to create a stable bed that will keep the shucked oysters level and cold while serving.

In a small bowl combine the very finely minced shallot, red wine vinegar, champagne vinegar, freshly ground black pepper and sea salt. Stir thoroughly and let sit for at least 10–15 minutes to allow the flavors to meld. Taste and adjust seasoning: add more vinegar for brightness or a pinch more salt if needed. Keep chilled until ready to serve.

Safety and positioning

Wrap the thick towel around the hand that will hold the oyster (or wear a glove). Hold the oyster cup-side down (deeper side of the shell) in the towel to keep liquor from spilling. Keep the hinge (pointy end) toward you.

Insert knife and twist

Insert the tip of the oyster knife into the hinge with a gentle but firm pressure, wiggling slightly until the knife slips into the hinge. Twist the knife to pop the hinge open. Run the knife blade along the top inside of the shell to sever the adductor muscle and remove the top shell. Discard the top shell.

Sever and loosen

Slide the knife under the oyster to sever the bottom adductor muscle so the oyster sits loose in the cup shell but retains its natural liquor. Be careful to preserve as much briny liquor as possible. Inspect each oyster for shell fragments and remove any loose pieces.

Place on ice

Nestle each shucked oyster, cup-side down, into the crushed ice bed so they remain level and chilled while serving.

Arrange lemon wedges and a small bowl of the mignonette on the platter with the oysters. Sprinkle the chopped parsley lightly over the oysters if desired (optional). Provide hot sauce and cocktail sauce on the side. Serve immediately while oysters are cold and fresh.

To eat: use a small fork to loosen the oyster if needed, add a small spoonful of mignonette or a drop of lemon or hot sauce, then slurp the oyster and its liquor directly from the shell.

Keep oysters on ice and consume within 2 hours of shucking. Do not leave at room temperature. Unopened live oysters can be stored refrigerated (covered with a damp towel) for up to 2 days but are best the same day. Discard any oysters with off or fishy odors or that do not have clear briny liquor.