Oysters On The Half Shell Recipe

Rinse and chill

Rinse the oysters under cold running water to remove dirt and debris from the shells. Place crushed ice in a large shallow serving platter or tray and sprinkle the sea salt evenly across the ice to help keep oysters stable and chilled.

Shuck oysters

Put on cut-resistant gloves (or wrap a thick clean towel around the hand holding the oyster). Hold an oyster flat-side up with the hinge toward you. Insert the tip of the oyster knife into the hinge and twist gently until it pops. Run the knife along the top shell to sever the adductor muscle and remove the top shell. Tilt the oyster so any excess liquid drains into a small bowl (reserve liquor if desired). Run the knife under the oyster to free it from the bottom shell but keep it sitting in the bottom shell. Repeat for all oysters (12 total).

Arrange on ice

Nestle each shucked oyster into the crushed ice on the serving platter so the shells are stable and level. Spoon a little of the reserved oyster liquor back over each oyster if some was lost during shucking to keep them moist and flavorful. Keep oysters chilled in the refrigerator if not serving immediately (no longer than 1 hour).

In a small bowl combine 1 cup ketchup, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and 1 tsp smoked paprika (if using). Season with 1 tsp salt and 1 tsp black pepper. Stir until smooth and taste; adjust horseradish for heat or lemon juice for brightness. Chill the sauce for at least 15 minutes so flavors meld.

Transfer the cocktail sauce to a small serving bowl and place on the oyster platter or on the side for self-service.

Cut the lemon into 6 wedges (for 12 oysters, two halves per wedge as preferred) and arrange the wedges on the platter. Sprinkle parsley lightly around the platter if using for color.

Serve the oysters immediately with chilled cocktail sauce, fresh lemon wedges, and extra hot sauce at the table. Recommend diners use the knife or shell edge to loosen the oyster if needed, then slurp the oyster and its liquor directly from the shell or use a small fork.

Discard any oysters that do not smell fresh (they should smell briny, like the sea, not sour) and do not let oysters sit at room temperature for more than 30 minutes.