Oysters On The Half Shell Recipe

Make the mignonette

Combine red wine vinegar, minced shallot, black pepper, sugar (if using) and sea salt in a small bowl. Stir thoroughly until salt and sugar dissolve. Taste and adjust seasoning; chill while preparing oysters. Mignonette can be made several hours ahead and kept refrigerated.

Inspect and clean

Rinse the oyster shells under cold running water, using a brush to remove any dirt, barnacles or debris. Discard any oysters with cracked shells or an off smell.

Shuck safely

Place a folded thick towel on a sturdy surface or put on a cut-resistant glove. Hold an oyster cup-side down and hinge toward you. Insert the oyster knife into the hinge and twist gently until you feel it pop. Run the knife along the top shell to sever the muscle, then lift off the top shell. Tilt the oyster to drain any liquid into the bottom shell and slide the knife under the oyster to free the muscle from the bottom shell, keeping the oyster level so it rests in its liquor.

Trim if needed

If there are fragments of shell or grit, use the knife tip to remove them. Avoid washing the oyster meat — keep the natural liquor (juice) in the shell for flavor.

Chill and arrange

Spread crushed ice on a serving platter or individual plates to form a stable bed. Nestle each oyster, cup-side down, into the ice so the oyster sits level. Arrange lemon wedges and parsley around the platter. Keep oysters on ice until ready to serve to maintain temperature and safety.

Prepare condiments

Place the prepared mignonette in a small bowl. Put cocktail sauce and prepared horseradish in separate small bowls. Offer hot sauce at the table.

Serve

Serve the platter immediately with small forks or oyster forks, extra napkins, and a bowl for discarded shells. To eat: squeeze lemon or spoon a small amount of mignonette, cocktail sauce, or a dab of horseradish on each oyster to taste, then tip the shell and slurp the oyster and its liquor. Discard shells in the designated bowl.

Safety note

Keep oysters refrigerated on ice and consume within 2 hours of serving. Discard any oysters that do not smell fresh or whose shells did not close before shucking. If serving to pregnant, elderly or immunocompromised guests, consider cooking oysters instead of serving raw.

Discard melted ice and rinse serving platter. Leftover unopened oysters should be stored in the coldest part of the refrigerator and used within 24 hours; do not store on ice in a closed container. Do not keep shucked raw oysters for later service.