Barra De Ostras Recipe

Cocktail sauce (optional from scratch)

In a bowl, combine 1 cup ketchup, 3 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1 tsp hot sauce, and 1 tsp salt. Taste and adjust horseradish or hot sauce to your heat preference. Chill until service.

Mignonette sauce (optional from scratch)

In a small bowl, stir together 1 cup red wine vinegar, finely minced shallot, 1 tsp cracked black pepper, 1 tsp sugar (optional) and 1/2 tsp salt. Let rest at least 15 minutes for flavors to meld, then refrigerate until service.

Place cocktail sauce, mignonette and a small dish of hot sauce into small bowls for the service station.

Inspect oysters and discard any with broken shells or off odors. Rinse shells under cold running water to remove grit.

Prepare a stable work surface: place a folded towel under a cutting board and have your oyster knife and towel ready.

Hold an oyster cup-side down in a towel, hinge facing you. Insert the oyster knife tip into the hinge and twist gently until the shell pops. Run the knife along the top shell to sever the muscle and remove the top shell. Be careful to keep the oyster liquor (the liquid) in the bottom shell.

Slide the knife under the oyster to free it from the bottom shell, leaving it sitting in its half shell with liquor intact. Repeat with all oysters, placing each on a tray.

Arrange a layer of crushed ice on the serving tray or board. Nestle each shucked oyster in the ice with the deeper (cup) side down so the oyster sits level in its liquor. Keep oysters well chilled on ice until ready to serve.

Fill the service tray with about 8 cups of crushed ice to create a firm bed. Arrange oysters evenly with space for garnishes and bowls.

Place small bowls of cocktail sauce, mignonette, and hot sauce on the ice among the oysters. Add lemon wedges around the tray and sprinkle chopped parsley for color.

Provide oyster forks or picks and napkins. Advise guests to squeeze lemon or add a little mignonette or cocktail sauce, then use a small fork to loosen the oyster and bring it to the mouth, or slurp directly from the shell.

Keep unused oysters on ice and serve immediately. Discard any oysters left at room temperature for longer than 2 hours.