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Ingredients
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Oysters
Cocktail Sauce
Garnish & Service
Method
Cocktail Sauce
- 1
Make the sauce
In a small bowl, combine 1/2 cup ketchup and 2 tsp prepared horseradish. Add 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce, 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for more heat or lemon for brightness. Chill in refrigerator while preparing oysters (at least 10 minutes recommended).
Oysters
- 2
Prepare the serving platter
Pile crushed ice onto a shallow serving platter to form an even bed about 1 inch thick. Make six shallow indentations to hold oysters steady.
- 3
Shuck and arrange oysters
If oysters are not already shucked: hold oyster with a towel, insert a shucking knife at the hinge, twist to pop, cut the top muscle to free the lid, run the knife under the oyster to free it from the bottom shell while retaining the liquor. Place each oyster on the half shell into the prepared ice bed. Use 6 oysters total.
- 4
Dress and garnish
Spoon about 1 tablespoon (or to taste) of the chilled cocktail sauce onto each oyster or serve the sauce on the side in a small bowl so guests can add their own. Arrange lemon wedges and parsley sprigs on the platter. Offer optional mignonette in a small dish for an alternative accompaniment.
Service & Safety
- 5
Keep oysters cold on the ice and serve immediately. Discard any oysters with open shells that do not close when tapped before shucking, or any with off odors. Leftover dressed oysters should not be stored for later service; consume immediately for best quality and safety.