Oysters Recipe

Make mignonette

Combine 1/4 cup red wine vinegar with the finely minced shallot, 1/2 tsp finely ground black pepper and 1/4 tsp sugar in a small bowl. Stir to dissolve the sugar. Taste and adjust balance: if too sharp, add a small pinch more sugar or a few drops of water. Refrigerate until serving (can be made up to 24 hours ahead to let flavors meld).

Make cocktail sauce

In a small bowl stir together 1/3 cup ketchup, 1 1/2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp hot sauce. Taste and adjust heat or acid as desired. Chill until serving.

Arrange 4 cups of crushed ice on a large shallow platter or oyster tray. Mound the ice so oysters will sit level and not tip. Place small bowls/ramekins for mignonette and cocktail sauce on the platter, and set out a small bowl with the remaining prepared horseradish, a bottle of hot sauce, lemon wedges and a small dish of freshly ground black pepper and chopped parsley for garnish.

Keep oysters cold until just before serving. Place oyster flat-side up on a towel. Hold firmly with a folded towel or glove; insert a short, sturdy oyster knife into the hinge and twist gently until it pops. Run the knife along the top shell to sever the muscle and remove the top shell. Tip the oyster slightly to drain and cut the muscle from the bottom shell so the oyster sits loose in the half shell. Save any liquor (brine) in the bottom shell.

When shucked, place each oyster on the prepared crushed ice so it sits level. Repeat until all oysters are arranged. If oysters are offered whole and the kitchen will shuck to order, note to ask server for today’s selection and shucking timing.

Garnish the platter with lemon wedges and parsley. Place the ramekins of mignonette and cocktail sauce, the bowl of horseradish, and the hot sauce on the tray for guests to dress oysters to taste. Sprinkle a little freshly ground pepper over the oysters if desired.

Serve immediately while oysters are cold and fresh. Recommend: a squeeze of lemon, a small spoonful of mignonette or a dab of cocktail sauce; avoid over-saucing so the oyster flavor shows through.

Storage and safety: eat raw oysters the day they are shucked if possible. Keep on ice and discard any that smell strongly off or have an open shell that does not close prior to shucking.