Happy Hour Oysters Recipe

Chill and arrange ice

Fill a shallow serving platter or large bowl with an even layer of crushed ice (about 4 cups). Pack the ice so it provides a stable bed for oysters; this keeps them cold and level on the plate.

Shuck or source oysters

If you are shucking yourself: scrub oyster shells under cold running water to remove grit. Holding the oyster flat side up in a towel, insert an oyster knife at the hinge, twist to pop, run the blade along the top shell to sever the muscle and remove the top shell. Slide the blade under the oyster meat to sever the bottom muscle but keep the oyster in its cupped shell with its liquor. If using pre-shucked oysters from a trusted fishmonger, drain any excess liquid into a small bowl and keep oysters chilled until plating. Plate 6 oysters on the bed of crushed ice, spacing evenly.

Add lemon wedges

Cut 3 lemons into wedges and tuck them around the oysters on the ice for squeezing at the table.

Combine aromatics and vinegar

In a small mixing bowl, combine 3 tablespoons red wine vinegar and 2 tablespoons finely minced shallot. Stir gently to start macerating the shallot in the vinegar.

Season sauce

Add 1 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar, and 1 teaspoon sea salt to the vinegar and shallot. Whisk until the sugar and salt dissolve. Taste and adjust: if the vinegar is too sharp, whisk in 1 teaspoon extra-virgin olive oil to soften and round the flavor.

Rest

Let the mignonette rest for at least 10 minutes at room temperature, or chill up to 30 minutes. Resting allows the shallots to release flavor into the vinegar.

Transfer to serving dish

Before plating, transfer the mignonette to a small ramekin or condiment dish for the table. Keep chilled if not serving immediately.

Place optional cocktail sauce and prepared horseradish in small bowls or ramekins and arrange on the serving platter alongside the mignonette and lemon wedges.

Sprinkle a small pinch of microgreens or chopped chives over the oysters just before serving for color (optional).

Serve immediately while oysters remain very cold. Instruct guests to tip a few drops of lemon or a small spoonful of mignonette onto an oyster, then loosen the oyster from the shell with the tip of a small fork and enjoy.

Note and safety: This dish contains raw shellfish. Consume immediately and advise guests of raw consumption risk.