Oysters Recipe

Clean

Rinse the oysters under cold running water to remove grit and debris. Use a small brush to scrub the shells if needed. Discard any oysters with cracked shells or that do not close when tapped.

Shuck

Place a folded kitchen towel on a stable surface and set one oyster cup-side down in the towel. Hold the oyster with gloved hand or towel. Insert the tip of the oyster knife at the hinge and twist gently until you feel the shell pop. Run the knife along the top shell to sever the adductor muscle and lift off the top shell. Tip the oyster so liquor drains into the bottom shell; use the knife to free the oyster from the bottom shell, keeping it intact in its liquor.

Store on ice

Spread a layer of crushed ice on the serving platter. Nestle each shucked oyster, cup-side down, into the ice to keep level and cold. Fill around oysters with more crushed ice so they stay chilled.

In a small bowl combine the red wine vinegar, minced shallot, cracked black pepper and fine sea salt. Stir and let sit 5–10 minutes to mellow and marry flavors. Taste and adjust salt or vinegar if needed. Transfer to a serving bowl.

Place prepared horseradish, cocktail sauce and hot sauce into small bowls for easy serving. If horseradish is watery, blot on a paper towel to concentrate. Offer lemon wedges on the platter.

Arrange the platter of iced oysters on the table with mignonette and condiments nearby. Encourage diners to add a small spoonful of mignonette, a squeeze of lemon, or a dab of horseradish/hot sauce to each oyster. Consume immediately while cold.

Discard any oysters that have an off smell or appear dry; raw oysters should smell briny and fresh like the sea. Leftover shucked oysters are best eaten same day; do not store on ice for more than 4–6 hours.