1/2 Dozen Oysters Recipe

Chill serving dish

Fill your serving platter or deep bowl with the crushed ice to create a stable, chilled bed for the oysters. Spread the ice evenly so oysters will sit level.

Shuck oysters

Using an oyster knife and wearing a kitchen towel or glove for protection, hold the oyster with the hinge facing you. Insert the knife into the hinge, twist gently until it pops, then run the knife along the top shell to cut the muscle. Remove the top shell, loosen the oyster from the bottom shell by sliding the knife under the meat, keeping the oyster liquor (briny liquid) in the shell. Arrange each shucked oyster, cup side down, on the bed of crushed ice. Use 6 oysters (1/2 dozen).

Keep oysters chilled on ice until ready to serve. Taste and safety note: serve oysters as soon as possible after shucking, ideally within 30–60 minutes.

Combine the finely minced shallot, Prosecco, red wine vinegar, granulated sugar, sea salt, and freshly ground black pepper in a small bowl. Stir to dissolve the sugar and salt. Let the mixture rest at room temperature for at least 10 minutes to allow the shallots to soften and flavors to meld. Taste and adjust seasoning: add a pinch more salt or a few more drops of vinegar if you prefer brighter acidity.

Transfer the mignonette to a small serving bowl or spoon into individual tasting spoons for service. Keep chilled until serving if not using immediately.

Cut fresh lemon into 2 wedges and place on the ice beside the oysters. Add parsley sprigs to the platter for color if desired.

To serve: present the platter of oysters on crushed ice with the Prosecco mignonette in a small bowl and lemon wedges. Provide an oyster fork or small fork if available. Instruct guests to spoon a small amount of mignonette over each oyster or squeeze lemon to taste before eating.

Discard any oysters with broken or gaping shells before shucking. Keep raw oysters refrigerated until just before shucking and serving. Clean tools and surfaces with hot soapy water after use.