Classic Oyster Setup Recipe

Chill and prepare bed

Place crushed ice in a large shallow serving platter or individual oyster plates. If using seaweed or rock salt for presentation, spread it evenly over the ice to stabilize the oysters.

Shuck and arrange oysters

Shuck oysters just before serving. Keep oysters level in their half shells, discarding any loose shell fragments. Place each oyster on the iced bed, arranging them so they sit securely and the liquor remains in the shell. Cover loosely with a clean damp towel if shucking ahead for a few minutes.

Make the mignonette

In a small bowl combine the red wine vinegar, minced shallot, coarsely ground black pepper, and sea salt. Stir to dissolve salt; let sit at least 10 minutes to meld flavors. If using, fold in chopped herbs just before serving. Taste and adjust salt or pepper as needed.

Transfer the mignonette to a small serving bowl or spoon into individual mini bowls or spoons for guests to add directly to oysters.

Prepare cocktail sauce

In a bowl mix ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce (if using). Taste and adjust horseradish for heat or lemon for brightness. Chill until serving.

Spoon the sauce into a small bowl for serving alongside the oysters.

Arrange the platter of iced oysters on the table with small bowls of mignonette and cocktail sauce, a bowl of lemon wedges, and a small pepper grinder or pinch bowl of freshly ground pepper.

To serve: provide each guest with an oyster fork. Guests may squeeze lemon over an oyster, add a drop or two of mignonette or a dollop of cocktail sauce, and finish with a touch of black pepper if desired.

Estimated make-ahead: prepare mignonette and cocktail sauce up to 24 hours ahead and keep refrigerated. Shuck oysters as close to service as possible (up to 2 hours ahead if kept chilled).