Louisiana "select" Raw Oysters Recipe

clean and chill

Rinse the oyster shells under cold running water and scrub to remove barnacles and debris. Place a shallow serving platter or a large rimmed tray and spread the crushed ice in an even layer to create a bed for the oysters. Keep oven mitts or a towel and an oyster knife ready for shucking.

shuck oysters

Using an oyster knife, hold an oyster cup-side down with a towel. Insert the knife at the hinge and twist to pop open. Run the knife under the top shell to cut the muscle and discard the top shell. Loosen the oyster from the bottom shell, taking care to retain the liquor. Place each oyster on the ice bed. Repeat for all 12 oysters. Keep the oysters cold on ice until serving. Arrange lemon wedges on the platter.

In a small bowl combine 3 tbs prepared horseradish, 2 tbs sour cream, 1 tbs mayonnaise, 1 tsp fresh lemon juice and 1 tsp hot sauce (if using). Season with a pinch of salt and a pinch of black pepper. Stir until smooth. Taste and adjust heat or acidity as needed. Refrigerate until ready to serve. Transfer to a small ramekin before plating.

In a separate bowl whisk together 1 cup ketchup, 2 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1 tsp hot sauce and 1 tsp smoked paprika (optional). Season with a pinch of salt. Taste and adjust horseradish or lemon for brightness. Chill briefly or serve immediately in a ramekin alongside the oysters.

Combine 3 tbsp red wine vinegar, 1 tbsp finely minced shallot, 1 tsp chopped parsley (optional), 1 tsp coarsely ground black pepper, 1 tsp granulated sugar and a pinch of salt in a small bowl. Stir and let sit at room temperature for at least 10 minutes to marry flavors. Taste and adjust sugar, salt or vinegar to balance acidity. Chill if preparing earlier, but bring back to cool room temperature to serve.

Place the shucked oysters, on their half shells, on the bed of crushed ice arranged on the platter. Spoon a small amount of each sauce into separate ramekins and arrange them on the platter with the oysters. Add lemon wedges and optional crackers. Provide cocktail forks. Serve immediately so oysters remain chilled. Instruct guests to add a squeeze of lemon and a small spoonful of horseradish, cocktail sauce or mignonette to taste before eating.