Half Dozen Oysters* Recipe

Chill and prepare serving bed

Cover a shallow serving platter or tray with crushed ice to create a stable, cold bed for the oysters. Leave some space for the shells to sit without tipping.

Shuck oysters

Rinse oyster shells under cold running water and scrub to remove debris. Using an oyster knife and a thick towel or glove for safety, hold each oyster cupped-side down. Insert the knife at the hinge and twist to pop the shell. Run the knife along the top shell to cut the muscle and remove the top shell. Slide the blade under the oyster to free it from the bottom shell, keeping as much liquor (briny juice) in the shell as possible. Place each shucked oyster on the bed of crushed ice, level in its bottom shell.

Check and finish

Inspect each oyster for shell fragments and remove any pieces. Dispose of any oysters that smell strongly of ammonia or appear dry; fresh oysters should smell briny and clean.

Combine 2 tablespoons red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon cracked black pepper, and 1 teaspoon granulated sugar in a small bowl. Stir until sugar dissolves. Let sit 5–10 minutes to meld flavors. Taste and adjust acidity or sugar if desired. Refrigerate until ready to serve.

Arrange lemon wedges, a small dish with mignonette, a small dish with cocktail sauce, a small spoonful of prepared horseradish, and a small bottle or dropper of hot sauce on the platter alongside the iced oysters. Garnish the platter with parsley sprigs for color.

To serve, instruct diners to squeeze lemon over an oyster or add a small spoonful of mignonette or cocktail sauce, or a drop of hot sauce or a dab of horseradish to taste. Serve immediately while oysters are cold.