Oyster Night Recipe

Clean and chill

Rinse oyster shells under cold running water and scrub to remove dirt and barnacles. Place a large shallow serving tray or two on which you'll present oysters. Spread the crushed ice evenly to create a stable bed to nestle oysters into and keep them cold.

Shuck

Using a proper oyster knife and glove or folded towel, hold the oyster cupped side down. Insert the tip of the knife at the hinge and twist to pop open. Run the blade under the top shell to sever the muscle and remove the top shell. Then slide the blade under the oyster to sever the bottom muscle, leaving oyster in its half shell and keeping as much liquor as possible. Discard any oysters that have an off smell or that do not close before shucking. Arrange each shucked oyster on the bed of crushed ice, liquor side up to retain flavor.

Keep cold

After shucking, place the tray back in the refrigerator or on ice until ready to serve (do not leave at room temperature). Garnish the display with lemon wedges.

Combine the red wine vinegar, finely minced shallot, black pepper, and 1/4 tsp fine sea salt in a small bowl. Stir to dissolve the salt and let sit at least 10 minutes to mellow and marry flavors. Taste and adjust acidity or salt if needed. Transfer to a small serving bowl and refrigerate until service. Spoon a small amount over individual oysters just before eating.

In a small bowl, mix the prepared cocktail sauce with 2 tsp horseradish, 1 tsp hot sauce, and 1/2 tablespoon fresh lime juice. Taste and add more horseradish for heat or lime for brightness. Serve chilled in a ramekin alongside the oysters for guests who prefer a spicy, tomato-forward option.

In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon zest, 1/4 tsp sea salt, and 1/8 tsp black pepper. Mix until homogenous. If you plan to grill oysters: preheat grill to medium-high (about 400°F/200°C). Place oysters in their half shell directly on the grill, spoon about 1 teaspoon of garlic-herb butter onto each oyster, close the grill, and cook until butter is bubbly and edges of the oyster curl slightly, about 3–5 minutes. Remove with tongs and serve immediately on a bed of warm rock salt or crushed ice.

Arrange shucked oysters on the bed of crushed ice. Provide small bowls with the mignonette and spicy cocktail sauce, lemon wedges, hot sauce, and optional crackers. Encourage diners to add a squeeze of lemon or a teaspoon of their preferred sauce to each oyster, then loosen the oyster from the shell with the knife or small fork and slurp directly from the shell.

For safety and quality: discard any oysters left out at room temperature for more than 2 hours. Keep extra oysters refrigerated until ready to shuck/serve.