Oyster Recipe

Clean oysters

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove dirt, barnacles and grit. Discard any oysters with cracked shells or that remain open when tapped.

Prepare a stable shucking station

Line a large tray or baking sheet with a thick layer of crushed ice to hold oysters steady. Place a folded kitchen towel on the counter to protect your hand and hold the oyster. Wear a cut-resistant glove or wrap the hand holding the oyster in a towel if available.

Shuck oysters

Hold the oyster cup-side down (deeper side) and hinge facing you. Insert an oyster knife into the hinge and carefully twist to pop it open. Run the knife along the top shell to cut the muscle and remove the top shell. Slide the knife under the oyster meat to detach it from the bottom shell while keeping the oyster level to retain its liquor. Arrange the shucked oysters on the prepared ice in their bottom shells. Repeat for all oysters.

Combine red wine vinegar, minced shallot, black pepper, sugar and sea salt in a small bowl. Stir until the sugar and salt dissolve. Taste and adjust seasoning — the mignonette should be bright and slightly sharp. Cover and refrigerate for at least 15 minutes to allow flavors to marry.

Prepare lemon wedges, place cocktail sauce in a small serving bowl, and sprinkle chopped parsley into a small dish for garnish.

Put the tray of oysters on ice at the center of the table. Provide forks or small oyster picks and napkins. For each oyster, place a small spoonful of mignonette or a dab of cocktail sauce, and a squeeze of lemon if desired. Eat the oyster directly from the shell, tipping back slightly and slurping the oyster and its liquor; chew once or twice to release flavor.

Preheat oven

If you prefer warm baked oysters, preheat the oven to 425°F (220°C).

Make butter topping

Mix the softened butter with hot sauce and grated Parmesan until combined. Spoon about 1 teaspoon of the butter mixture onto each shucked oyster placed on a baking sheet lined with rock salt or foil so they sit level.

Bake

Bake oysters on the middle rack for 6–8 minutes, until butter is bubbly and edges of the oyster begin to curl. Remove carefully and serve hot with lemon wedges.

Keep raw oysters chilled on ice and consume within 2 hours of serving. Discard any oysters with unpleasant odors or that do not close before shucking. If you are pregnant, immunocompromised or have liver disease, cook oysters thoroughly before eating.