Oysters Recipe

Chill and prepare serving bed

Spread crushed ice on a large serving platter or shallow bowl to form a stable bed about 1 inch thick. This keeps shells steady and cold while serving.

Clean shells

Rinse oysters under cold running water and scrub with a stiff brush to remove grit and barnacles. Discard any oysters with cracked shells or an off smell.

Shuck oysters

Hold an oyster cupped-side down in a kitchen towel or oyster holder. Insert a short, sturdy oyster knife at the hinge, twist gently until it pops, then run the blade along the top shell to release the muscle. Lift off the top shell, drain excess liquid if desired but keep the liquor in the bottom shell. Slide the blade under the oyster meat to free it from the bottom shell. Place each oyster on the bed of crushed ice immediately.

Arrange and garnish

Place shucked oysters on the ice with the deep shell down so the liquor stays in the shell. Tuck lemon wedges around the platter.

Combine red wine vinegar, minced shallot, cracked black pepper, and sea salt in a small bowl. Stir and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning — add a touch more vinegar if you prefer more acidity or a pinch more salt for balance. Transfer to a small serving bowl.

Arrange hot sauce, horseradish, cocktail sauce, and chopped parsley in small bowls around the oyster platter so guests can customize. Keep sauces chilled until serving.

To serve: instruct guests to squeeze lemon over an oyster, spoon a small amount of mignonette (or a drop of hot sauce or a dab of horseradish) onto the oyster, then tip the shell and slurp the oyster and its liquor. Discard shells in a separate bowl or tray.