Fresh Caught Oysters Recipe

Chill and bed

Fill a large shallow serving platter or bowl with crushed ice to create a stable chilled bed for shucked oysters. Spread evenly so oysters will sit level.

Arrange lemon wedges and parsley on a small plate or on the ice near where oysters will be placed.

Combine ingredients

In a small bowl, stir together red wine vinegar, finely minced shallot, cracked black pepper, and a pinch of sea salt. Taste and adjust; set aside to let flavors marry for at least 5 minutes.

In another small bowl, mix ketchup, prepared horseradish, Worcestershire sauce, and optional hot sauce. Taste and adjust heat or horseradish level. Transfer to a serving ramekin.

Clean shells

Rinse oyster shells under cold running water and scrub with a stiff brush to remove grit and debris. Drain briefly.

Stabilize oyster

Wrap one hand in a thick towel or wear a glove. Place the oyster cupped-side down in your palm (or on the towel) to hold. The hinge (pointed end) should face you.

Insert knife

Using an oyster knife, insert the tip into the hinge and twist gently until the shell pops. Run the knife along the top inside of the shell to cut the adductor muscle and remove the top shell. Discard the top shell.

Free oyster meat

Slide the knife under the oyster to cut the bottom adductor muscle so the oyster is free from the shell while keeping it level to retain its liquor (natural juices).

Inspect each oyster for shell fragments and remove any with the tip of the knife. Work quickly and keep shucked oysters on the crushed ice bed to remain chilled.

Arrange oysters

Place shucked oysters on the chilled crushed-ice platter, spacing them out so they sit level in their half-shells. Add a sprig of parsley for color and tuck lemon wedges around the edge.

Serve immediately with small ramekins of mignonette and cocktail sauce. Provide extra hot sauce and fresh horseradish on the side for guests who want more heat.

Eat by loosening the oyster from the shell with the knife or a small fork, add a drop of lemon or a spoon of mignonette or cocktail sauce if desired, then tip the shell and slurp the oyster and its liquor.

Consume shucked oysters immediately for best flavor and food safety. If not serving right away, keep oysters chilled on ice and eat within 2 hours. Discard any oysters with off odors or that do not smell fresh.