1/2 Doz East Coast Oysters Recipe

Keep oysters cold and handle hygienically. Store in the fridge on crushed ice or a bed of ice in a bowl, cup side down until ready to shuck. Do not submerge in fresh water.

Shucking the oysters

Place a folded kitchen towel on a stable surface. Hold oyster cupped-side down with the towel protecting your hand. Insert an oyster knife at the hinge, twist gently until it pops, run the blade along the top shell to sever the muscle, remove the top shell, then slide the blade under the oyster to free it from the bottom shell while keeping its liquor. Discard any bits of shell. Repeat for all 6 oysters.

Build a serving bed: spread crushed ice in a shallow platter or bowl. Nestle oysters on the ice, cup-side down so they sit level and retain their liquor. Arrange lemon wedges on the side.

Serve oysters immediately with the Champagne mignonette and cocktail sauce on the side. Provide small forks or oyster forks and extra napkins.

Combine the finely minced shallot and champagne vinegar in a small bowl. Add the sugar, pinch of sea salt, and freshly ground black pepper.

Whisk in the optional 1 tablespoon of chilled Champagne or dry sparkling wine to round out flavor and loosen the mixture. Taste and adjust seasoning — add a touch more sugar if too sharp, or a dash more vinegar if too sweet.

Cover and refrigerate for at least 10 minutes to mellow and allow flavors to marry. Bring to cool temperature before serving; serve chilled alongside oysters.

In a small bowl combine ketchup, prepared horseradish, Worcestershire sauce, and fresh lemon juice. Add a dash of hot sauce if you like extra heat.

Stir thoroughly, taste, and adjust horseradish or lemon for brightness. Chill briefly (5–10 minutes) before serving so flavors meld.