Raw Oysters Recipe
Make Raw Oysters Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Accompaniments
Tools & safety
Method
Preparation
Chill and arrange
Fill the serving platter or a shallow bowl with the crushed ice in an even layer to create a stable bed for the oysters. Refrigerate the oysters on the ice while you prepare accompaniments. Keep the oysters cold at all times until serving.
Prepare lemon
Cut the lemon in half crosswise. Slice one half into thin wedges for serving and reserve the other half to squeeze fresh juice over oysters as desired.
Prepare cocktail sauce
If using store-bought, transfer to a small bowl/ramekin for service. If making quick cocktail sauce: combine 3/4 cup ketchup, 2 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, and 1 tsp lemon juice; mix and chill.
Make mignonette
Combine 3 tbs finely minced shallot, 1/2 cup red wine vinegar (or a mix of red wine and champagne vinegar), 1 tsp freshly ground black pepper, and 1 tsp sugar or to taste. Stir and let sit at least 10 minutes to marry flavors; chill until serving.
Shucking oysters
Wearing a thick glove on your non-dominant hand or holding the oyster in a folded towel, position the oyster cup-side down and hinge (pointed end) away from you. Insert the tip of the oyster knife into the hinge and use a careful twisting motion to pop the hinge open. Run the knife along the top shell to sever the adductor muscle and remove the top shell. Tilt the oyster slightly to drain off any excess liquid into a sink, then slide the knife under the oyster to free it from the bottom shell while retaining the liquor (briny juice). Place each shucked oyster on the bed of crushed ice with the cup side down so the oyster is level in its shell.
Safety notes
Work slowly and keep fingers clear of the blade. Discard any oysters that do not open during shucking (they may be dead); do not eat them. Keep shucked oysters cold and serve immediately.
Service
How to eat
Squeeze a little lemon or spoon a small amount of mignonette or cocktail sauce onto the oyster (don’t drown it). Bring the shell to your lips and slurp the oyster and its liquor. Chew once or twice to appreciate texture and flavor, then swallow.
Timing
Serve immediately after shucking. Oysters are best when served cold and consumed within 2 hours of shucking.