Oysters Recipe

Chill and prepare bed

Fill a large shallow serving platter or tray with an even layer of crushed ice (about 8 cups). Press and smooth the ice so oysters will sit level and not tip.

Shuck oysters

Keep oysters cold until ready to shuck. Working one at a time, hold an oyster with a towel (rounded side down) and insert an oyster knife at the hinge. Twist knife to pop hinge, run blade along top shell to cut the muscle and remove top shell. Tilt oyster to drain any excess liquid into a bowl (reserve or discard), then run knife under the oyster meat to free it from the bottom shell while keeping it in its liquor. Place each oyster on the prepared bed of crushed ice, top shell removed, meat level in the half shell. Repeat with remaining oysters.

Garnish and arrange

Arrange lemon wedges around the oysters. Spoon small amounts of mignonette and cocktail sauce into small bowls or portion directly on oysters if preferred. Sprinkle a pinch of freshly ground black pepper on oysters to taste and optionally scatter chopped parsley around the platter for color.

In a small bowl combine 1/2 cup red wine vinegar, 2 tbsp finely minced shallot, 1 tsp freshly ground black pepper and 1/2 tsp granulated sugar (optional). Stir to dissolve sugar and let sit at least 10–15 minutes to allow flavors to marry. Taste and adjust acidity or pepper. Chill until ready to serve.

Place about 1/2 cup cocktail sauce in a small serving ramekin and set alongside the oysters. Provide hot sauce and lemon wedges at the table so guests can add to taste.