Oysters (1/2 Dozen) Recipe

Chill and prepare bed

Fill a shallow serving platter or bowl with the crushed ice bed and spread it evenly so oysters will sit level. Chill platter briefly in the refrigerator while you prepare the mignonette (10 minutes).

Shuck oysters

Using a clean oyster knife and a thick towel or glove, hold each oyster cup-side down. Insert the knife at the hinge, twist gently to pop, then run the blade along the top shell to free it. Discard the top shell, loosen the oyster from the bottom shell but keep the oyster in its liquor. Rinse any large bits of shell if necessary and transfer oyster shells to the chilled crushed ice on the platter, arranging 6 oysters spaced evenly.

Plate garnishes

Place lemon wedges on one side of the platter. Spoon small individual amounts of prepared horseradish and hot sauce into separate small dipping ramekins or arrange a small dollop directly on the platter so each diner can add to taste.

Serve oysters immediately once plated, with mignonette and garnishes. Provide a small fork for each diner and a bowl for shells. Oysters should be consumed the same day they are shucked.

Combine the red wine vinegar, dry red wine, finely minced shallot, granulated sugar, fine sea salt, and freshly ground black pepper in a small bowl.

Stir well until the sugar and salt are dissolved. Taste and adjust seasoning: add up to 1/2 teaspoon more sugar if too tart, or a pinch more salt if too sharp. If you like a milder pepper note, omit the optional white pepper.

Cover and chill the mignonette for at least 15 minutes to let flavors marry. Keep refrigerated until ready to serve. Spoon a small amount (about 1 teaspoon) over each oyster or serve the mignonette in a small bowl alongside the oysters so guests can add to taste.