Oysters Recipe

Make mignonette

Combine the red wine vinegar, finely minced shallot, freshly ground black pepper, fine sea salt, and sugar (if using) in a small bowl. Stir to dissolve the salt and sugar. Cover and refrigerate for at least 20 minutes to allow flavors to meld. Taste and adjust seasoning.

Place the cocktail sauce and hot sauce in small bowls for service. Keep chilled until serving.

Clean and chill oysters

Rinse the oyster shells under cold running water and scrub with a brush to remove grit. Place a layer of crushed ice on a large serving platter to create a stable bed for the oysters; keep remaining ice nearby to refill as needed.

Shuck oysters

Put on a protective glove or fold a thick towel over one hand to hold the oyster (flat side up, cupped side down). Insert the tip of an oyster knife into the hinge (the pointed end). Apply steady pressure and twist the knife to pop the hinge. Run the blade along the top shell to sever the muscle, then lift off the top shell and discard. Slide the knife under the oyster to free the bottom muscle, taking care to preserve the liquor. Transfer the oyster in its bottom shell to the bed of crushed ice. Repeat with remaining oysters.

Arrange and finish

Arrange shucked oysters on the ice so they sit level and retain their liquor. Garnish the platter with lemon wedges. Place small bowls of mignonette, cocktail sauce, and hot sauce nearby. Optionally serve with buttered toast points on the side. Serve immediately so oysters remain cold and fresh.

To eat: squeeze lemon or spoon a small amount of mignonette or cocktail sauce onto each oyster and slurp directly from the shell. Discard empty shells into a separate bowl.