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Ingredients
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Oysters
Condiments & Garnishes
Equipment
Method
Prepare Oysters
Clean shells
Rinse oysters under cold running water and scrub each shell with a stiff brush to remove dirt, sand, or barnacles. Discard any oysters with cracked shells or strong off odors.
Set up work area
Place a thick kitchen towel on your work surface or put on a cut-resistant glove on the hand that will hold the oyster. Have the oyster knife and a bowl nearby for juices (liquor).
Shuck oysters
Hold the oyster cupped-side down and hinge facing you. Insert the tip of the oyster knife into the hinge, twist the knife gently until the shell pops. Slide the blade along the top shell to sever the muscle and remove the top shell. Tilt the oyster so liquor pools in the bottom shell, slide the knife under the oyster to detach it from the bottom shell while keeping the liquor intact. Place each shucked oyster on a tray lined with crushed ice immediately.
Prepare Condiments & Garnishes
Lemon wedges: Cut two lemons into 6–8 wedges and arrange on the serving platter.
Mignonette sauce (if making fresh): Mix 4 tablespoons red wine vinegar, 1 tablespoon finely minced shallot, 1/4 teaspoon freshly cracked black pepper and a pinch of salt. Stir and let sit for 10 minutes before serving. (Use the 4 tbs mignonette amount listed in ingredients.)
Cocktail sauce: Spoon 4 tablespoons of prepared cocktail sauce into a small bowl. Place prepared horseradish and hot sauce nearby so guests can adjust heat to taste.
Assemble & Serve
Prepare serving platter: Spread a layer of crushed ice about 1/2 inch thick across the platter to create a stable bed for oysters.
Arrange oysters: Nestle the shucked oysters on the ice, flat side up so the liquor stays in the shell. Distribute lemon wedges, small bowls of mignonette and cocktail sauce, and bowls with horseradish and hot sauce around the platter. Sprinkle chopped parsley or microgreens lightly over the platter for garnish.
Final touches: Crack fresh black pepper over the oysters if desired. Serve immediately with small forks or cocktail picks so guests can lift oysters from the shells. Recommend consuming raw oysters right away for best quality and safety.
Safety note: Keep oysters chilled on ice until just before serving. Do not leave raw oysters at room temperature for more than 2 hours. Discard any oysters that do not close when tapped prior to shucking or that have off smells after shucking.