Fresh Shucked Oysters Recipe

clean and chill

Rinse the oysters briefly under cold running water and scrub shells with a stiff brush to remove debris. Place a bed of crushed ice on a large platter or serving tray and chill while you prepare sauces.

shuck oysters

Using an oyster knife and a towel to stabilize each oyster, hold the oyster flat side up. 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, discarding it. Slide the knife under the oyster meat to detach it from the bottom shell, keeping the oyster level so its liquor stays in the shell. Arrange each oyster on the bed of crushed ice. Discard any oysters that have an off smell or are open and do not close when tapped.

Cover the platter loosely with plastic wrap and keep chilled until ready to serve. Serve immediately once sauces are ready.

mix cocktail sauce

In a small bowl combine 1 cup ketchup, 2 tbsp strained prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce and 1 tsp freshly ground black pepper. Whisk until smooth and taste. Adjust horseradish or hot sauce to preference. Transfer to a serving bowl and refrigerate until serving.

prepare horseradish cream

In a bowl whisk together 1 cup sour cream, 2 tbsp coarse prepared horseradish, 1 tsp fresh lemon juice, 1 tsp salt and 1/2 tsp black pepper until homogeneous. Refrigerate. This cream should be chilled and can be spooned onto oysters or served alongside for guests to add.

make cranberry mignonette

Place 3 oz cranberries and 1 tsp sugar in a small saucepan with 1 tbsp water. Cook over medium heat, stirring, until berries begin to burst, about 4–6 minutes. Remove from heat and let cool slightly. Transfer to a bowl and stir in 3 tbsp red wine vinegar, 2 tbsp finely minced shallot, 1/2 tsp freshly ground black pepper, 1/2 tsp sea salt and 1 tsp chopped parsley if using. Taste and adjust vinegar or sugar to balance the tartness. Chill until serving; the mixture should be cool or at room temperature when spooned onto oysters.

Arrange the chilled platter of oysters on the bed of crushed ice. Provide small bowls of cocktail sauce, horseradish cream, cranberry mignonette and extra horseradish. Place lemon wedges around the platter.

To serve: using the tip of a fork or the oyster knife, loosen the oyster if needed. Spoon a small amount (about 1/2 tsp) of cranberry mignonette onto some oysters, offer a dollop of horseradish cream on others, and provide cocktail sauce on the side. Squeeze lemon over an oyster to taste before eating.

Discard any remaining liquid in shells after eating and replace ice as needed if serving for longer than 30 minutes to keep oysters cold. Enjoy immediately.