Oyster Bar Recipe

Chill and prepare serving bed

Place crushed ice in a large shallow platter or individual serving trays. Arrange seaweed or rock salt over the ice to create a stable bed and visual contrast for the oysters.

Shuck oysters

Rinse whole oysters under cold running water with a brush to remove dirt. Using a towel or glove to hold each oyster, insert an oyster knife at the hinge, twist gently to pop, slide the knife along the top shell to cut the muscle and remove the top shell. Run the blade under the oyster meat to sever the bottom muscle while keeping the oyster level to retain liquor. Place each oyster on the prepared ice. Repeat for all oysters (24). Discard top shells and any oysters with off smells or broken shells.

Garnish

Arrange lemon wedges around the oysters and insert cocktail forks. Keep oysters on ice until ready to serve; they should be served very cold.

Make mignonette

In a small bowl, combine 1/2 cup red wine vinegar with 2 tablespoons finely minced shallot. Add 1 teaspoon freshly ground black pepper, 1/2 teaspoon granulated sugar and 1/4 teaspoon sea salt. Stir to dissolve the sugar and salt. Taste and adjust acidity or salt as needed. Optionally stir in 1 tablespoon chopped parsley for color. Refrigerate until serving—chill enhances flavor and keeps the shallots crisp.

Make horseradish cocktail

In a bowl combine 1/2 cup prepared horseradish, 1/4 cup ketchup, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce and 1/4 teaspoon freshly ground black pepper. Stir until smooth. Taste and adjust heat or acidity. Refrigerate until serving.

Prepare garlic butter

If serving warm oysters, preheat oven broiler to high (or set oven to 450°F/230°C). In a small saucepan melt 1/2 cup unsalted butter over low heat. Add 3 minced garlic cloves and gently cook just until fragrant (about 30–60 seconds) — do not brown. Remove from heat and stir in 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1/4 teaspoon black pepper and 2 tablespoons grated Parmesan if using.

Finish oysters under broiler

Spoon about 1 teaspoon of the garlic butter onto the meat of oysters on the half shell placed on a stable ovenproof tray (nest them in rock salt or crumpled foil to keep level). Broil for 2–3 minutes until butter is bubbling and edges of the oyster just begin to curl. Remove carefully and serve immediately with lemon wedges. Note: provide ice-chilled oysters and the hot option distinctly labeled for guests.

Set out small bowls with the chilled mignonette and the horseradish cocktail sauce, as well as extra lemon wedges. Provide oyster knives, a towel or glove for shucking, and cocktail forks. Keep additional crushed ice on hand to replenish the bed so oysters remain chilled throughout service.