Oysters On The Half Shell Recipe

Prepare bed and lemons

Pack a large shallow serving platter or rimmed tray with crushed ice to create an even, stable bed for the oysters. Cut lemons into wedges and set aside on the tray.

Shuck oysters

Using a clean oyster knife and a thick towel or glove, hold each oyster flat side up. Insert the knife at the hinge, twist to pop, run the blade under the top shell to cut the muscle, lift off the top shell, and discard. Slide the knife under the oyster meat to detach it from the bottom shell while keeping the oyster in its liquor. Place each half shell on the crushed-ice bed, arranging 24 oysters evenly. Keep oysters cold on ice until ready to serve.

Garnish the platter with lemon wedges and place small cocktail forks at the ready. Serve immediately with the prepared condiments so diners can add to taste.

In a small bowl, combine 1 cup ketchup, 3 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice and 1 tsp hot sauce (if using). Mix thoroughly until smooth. Taste and season with a pinch of salt. Transfer to a small serving bowl and chill until ready to serve alongside oysters.

If using fresh horseradish root: finely grate 2 tbs of peeled horseradish on a microplane into a small bowl. Stir in 1 tsp apple cider vinegar and a pinch of salt to brighten and preserve heat. Taste and adjust vinegar or salt as desired. Chill briefly. Place in a small ramekin so guests can add more potent fresh horseradish to their oysters.

In a small bowl, whisk together 1 cup red wine vinegar, 2 tbs minced shallot, 1 tsp sugar, 1 tsp salt and 1 tsp freshly ground black pepper until sugar and salt are dissolved. Stir in 1 tbs chopped chives if using. Let the mignonette rest in the refrigerator for at least 15 minutes to meld flavors. Taste and adjust acidity or seasoning. Serve chilled in a small bowl alongside the oysters.