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Ingredients
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Oysters
Mignonette
Cocktail Sauce
Method
Prepare oysters
Chill and set bed
Fill a large shallow platter or serving tray with crushed ice to create a stable chilled bed for the oysters. Leave space to place oysters on the ice without crowding.
Shuck oysters
Using an oyster knife and a towel or glove for safety, hold each oyster cupped side down. Insert the blade at the hinge, twist to pop, then run the blade under the top shell to cut the muscle. Discard the top shell. Slide the blade under the oyster to detach it from the bottom shell but leave it sitting in the bottom shell. Save any liquor (briny juice) in the shell — it keeps the oyster flavorful.
Arrange the shucked oysters on the bed of crushed ice, ensuring they sit level so the liquor doesn't spill. Keep oysters refrigerated until serving if not plating immediately.
Make mignonette
Mince shallot
Finely mince the shallot so pieces are very small and evenly textured.
In a small bowl combine the minced shallot with red wine vinegar and champagne vinegar. Add freshly cracked black pepper and a small pinch of sea salt. Stir to combine. Let the mixture rest for at least 10 minutes at room temperature so flavors meld; chill briefly if preparing ahead. Taste and adjust salt or vinegar balance as needed.
Make cocktail sauce
In a small bowl stir together ketchup, prepared horseradish, Worcestershire sauce, and 1/2 teaspoon lemon juice. Add a dash of hot sauce if you want extra heat. Taste and adjust horseradish or lemon to achieve a bright, tangy flavor. Transfer to a small serving dish.
Plate and serve
Place small rameons or condiment spoons of mignonette and cocktail sauce on the tray beside the oysters. Garnish the tray with the reserved lemon half cut into wedges.
Just before serving, squeeze a little lemon on an oyster only if desired by the guest; otherwise encourage tasting the oyster with a small spoonful of mignonette or a dab of cocktail sauce. Serve immediately while oysters are cold and fresh.