All You Can Eat Oysters Recipe

1. Prepare condiments

Make or assemble the sauces and garnishes so everything is ready when oysters are shucked. For cocktail sauce: place 1 cup prepared cocktail sauce in a small bowl. For mignonette: combine 1/2 cup red wine vinegar, 2 tablespoons finely minced shallot, 1/4 teaspoon sea salt and 1/8 teaspoon cracked black pepper; stir and refrigerate until service. Place 1/2 cup prepared horseradish and 2 tablespoons hot sauce in separate small bowls. Cut 4 lemons into wedges.

2. Make grilled oyster butter (optional warm topping)

In a small bowl, whisk together 0.5 cup melted unsalted butter, 2 teaspoons minced garlic, 2 tablespoons chopped parsley, 1/4 cup grated Parmesan, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Keep warm until ready to spoon over oysters set for quick broil or grill.

3. Shuck and chill oysters

Keep oysters cold until just before shucking. Using an oyster knife and a protective glove or towel, insert knife at hinge and twist to pop, then slide knife along the top shell to free. Discard top shell. Run the knife under the oyster to free it from the bottom shell while preserving the liquor. Place each oyster on a bed of crushed ice on a large platter so they sit level and the liquor is retained. Arrange 24 oysters across multiple platters if needed.

4. Season and serve chilled oysters

Sprinkle a light pinch of sea salt and a crack of black pepper over the chilled oysters if desired (about 1/8 tsp salt and a few grinds per platter). Place bowls of cocktail sauce, mignonette, horseradish, and hot sauce alongside. Add lemon wedges. Serve immediately with crackers or baguette slices and small forks for guests to use.

5. Optional: Prepare grilled/broiled oysters

If you want half the selection served hot: preheat broiler (or grill) to high. Arrange up to 12 oysters on a baking sheet snugly so they don't tip; spoon about 1 teaspoon of the prepared butter mixture onto each oyster. Broil 3–5 minutes until butter is bubbling and edges of oyster begin to curl. Remove with tongs, transfer to warm platter and serve with lemon wedges. Note: ensure any oyster used for broiling is alive and very fresh; discard any that do not close when tapped before shucking.

6. Chill beers thoroughly before service. Fill a bucket or large pitcher with 4 cups ice, nestle chilled beer bottles or a 2-liter growler or pitcher among the ice. Add lemon slices to the beer bucket for garnish if desired. Offer beer in chilled glasses alongside the oyster platters. Keep additional beer on ice and replenish as guests consume.