Chilled Oysters Recipe

Chill and prepare

Place crushed ice in the refrigerator or freezer for 10 minutes before shucking to help keep oysters cold during prep.

Rinse oyster shells under cold running water and scrub any debris with a stiff brush. Pat dry with a towel.

Shuck oysters using an oyster knife: hold the oyster flat side up, insert the knife at the hinge and twist to pop open. Run the knife under the top shell to sever the muscle, discard top shell, then run the knife under the oyster to free it from the bottom shell, keeping the oyster liquor (liquid) in the shell. Work carefully to preserve the liquid.

Transfer each shucked oyster on the half shell to a shallow tray of crushed or shaved ice to keep them level and very cold. Cover with plastic wrap and refrigerate until service (up to 2 hours).

Right before serving, arrange a bed of fresh cracked or shaved ice on the serving platter and nestle the oysters on the half shell into the ice. Place lemon wedges on the platter.

In a small bowl, combine ketchup (3 tbs), prepared horseradish (2 tsp), lemon juice (1 tsp), Worcestershire sauce (1 tsp), hot sauce (1 tsp), salt (1 tsp), and black pepper (1 tsp).

Whisk until smooth and taste. Adjust heat with more horseradish or hot sauce, and acidity with additional lemon if desired. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Transfer to a small serving ramekin and place on the oyster platter.

In a small bowl combine red wine vinegar (2 tbs), finely chopped shallot (2 tsp), freshly ground black pepper (1 tsp), chopped chives (1 tsp, optional), granulated sugar (1 tsp, optional), and salt (1/2 tsp).

Stir well and taste. If too sharp, add a little more sugar or a few more drops of vinegar to balance. Let rest in the refrigerator for at least 10–15 minutes to mellow the shallot and meld flavors.

Transfer to a small serving ramekin and place on the oyster platter.

Arrange the platter: bed of shaved/crushed ice, oysters nested on ice, ramekins of cocktail sauce and mignonette, lemon wedges, and optional microgreens or parsley for color.

Provide small forks or oyster forks and napkins. Suggest guests squeeze a bit of lemon or spoon a touch of mignonette or cocktail sauce onto each oyster before eating.

Leftover prepared sauces can be refrigerated in sealed containers for up to 3 days. Discard any shucked oysters not consumed within 2 hours of service.