Oysters On The Half Shell Recipe

Clean and chill

Rinse the oysters under cold running water to remove grit. Scrub shells with a stiff brush. Place a thick layer of crushed ice on a large platter or shallow bowl to create a stable bed for the oysters; keep extra ice nearby to replenish as needed.

Shuck oysters

Working one at a time, hold an oyster cupped in a towel (flat side up). Insert the tip of the oyster knife at the hinge and twist gently until it pops. Run the knife along the top shell to cut the adductor muscle and remove the top shell. Tilt the bottom shell slightly so the brine (liquor) pools in the shell; run the knife under the oyster to free it from the bottom shell but keep it sitting in its liquor. Discard any oysters with off smells or broken shells.

Arrange the shucked oysters on the prepared crushed-ice bed, spacing them so they sit level and their liquor isn’t lost.

Combine 1 tablespoon champagne, 2 teaspoons red wine vinegar, 1 tablespoon very finely minced shallot, 1 teaspoon freshly ground black pepper, 1 teaspoon fine sea salt, and 1 teaspoon thinly sliced chives in a small bowl. Stir to dissolve the salt and let the mignonette rest at room temperature for at least 5–10 minutes to meld flavors. Taste and adjust acidity or salt as needed. Chill briefly if desired.

Whisk together 1 tablespoon ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and 1/4 teaspoon hot sauce (optional) in a small bowl. Taste and adjust horseradish or lemon for brightness. Refrigerate until serving.

Place 2 teaspoons coarsely grated fresh horseradish in a small dish for guests who want extra heat. Cut the lemon into wedges. Keep saltines in their packet or on a small plate beside the oysters. Finish oysters with a light grind of black pepper to taste at service.

Right before serving, spoon small tasting portions of both sauces into individual ramelets or small bowls: mignonette and cocktail sauce. Place the ramelets on the ice bed among the arranged oysters along with the horseradish, lemon wedges, and saltines. If desired, garnish the ice with a few extra sprigs of chives or lemon slices for presentation.

To eat: instruct guests to loosen the oyster under the shell with the tip of a fork or knife if necessary, squeeze a little lemon or add a drop of mignonette or cocktail sauce, then tip the shell and slurp the oyster and its liquor. Offer extra horseradish and hot sauce to taste.