Oysters Recipe

Chill and arrange

Rinse the oyster shells under cold running water and scrub to remove debris. Fill a large serving platter or shallow bowl with the crushed ice to create a level bed. Place the oysters on the ice, flat side up, to stabilize them and keep them cold. Keep oysters refrigerated until ready to shuck.

Shuck oysters

Using a sturdy oyster knife and a thick towel or glove, hold an oyster cupped in your hand or on a stable surface with the hinge facing you. Insert the tip of the knife into the hinge and twist gently until it pops. Run the blade along the top shell to cut the adductor muscle and remove the top shell. Tilt the oyster to drain any excess liquor into a bowl reserved for tasting. Run the knife under the oyster to free it from the bottom shell, keeping the oyster level so the liquor remains. Repeat for all oysters and place them on the prepared ice bed.

Serve

Arrange lemon wedges on the platter. Serve immediately with mignonette, spicy cocktail, and/or herb butter (if using).

In a small bowl, combine the red wine vinegar, minced shallot, black pepper, granulated sugar, and sea salt. Stir until the sugar and salt dissolve. Taste and adjust — the shallot should be crisp and the mixture bright and tangy. Chill for at least 10 minutes to allow flavors to meld. Spoon a small amount (about 1/2 teaspoon) onto each oyster before eating.

In a bowl, mix the ketchup, prepared horseradish, hot sauce, and fresh lemon juice until smooth. Transfer to a small serving bowl. Provide a few drops on oysters for those who prefer a spicy tang.

If you prefer grilled oysters, preheat grill to medium-high. Combine the softened butter, chopped parsley, minced garlic, lemon zest, sea salt, and black pepper in a small bowl. Place each shucked oyster on the half shell on a grill-safe tray or directly on the grill grates if stable. Add about 1/2 teaspoon of herb butter to each oyster. Grill for 3–5 minutes until the butter melts and edges of the oyster begin to curl slightly. Remove from grill and serve hot on a bed of warm rock salt or crusty bread.