Oysters Recipe

Chill bed

Spread crushed ice across a large serving platter or individual plates to make a stable chilled bed for the oysters. Set aside in refrigerator or on a cool surface while you finish preparations.

Prepare lemons

Cut 2 lemons in half crosswise. Reserve one half for slicing into wedges for serving and juice the other half into a small bowl, removing seeds. Keep lemon wedges chilled.

Portion horseradish and Tabasco

Spoon prepared horseradish into a small serving ramekin. Place Tabasco in a small dish or bottle at the table so guests can add to taste.

Arrange oysters

If oysters are not already shucked, carefully shuck each oyster (see shucking note below) leaving oyster meat on the half shell and any liquor (brine) intact. Place each half-shell oyster on the chilled bed of crushed ice spaced evenly. Keep oysters chilled until service.

Shucking note (if needed)

Hold oyster in a folded towel or use an oyster glove. Insert an oyster knife at the hinge, twist to pop, slide the knife under the top shell to cut the muscle, discard top shell, then run the blade under the oyster to free the bottom muscle while preserving the liquor. Rinse any shell fragments away.

Combine red wine vinegar, finely minced shallot, and red wine in a small bowl.

Add granulated sugar, coarse sea salt, and freshly ground black pepper. Whisk briskly until sugar and salt dissolve. Taste and adjust seasoning: add a touch more vinegar if you want brighter acidity or a pinch more sugar to soften the bite.

Refrigerate the mignonette for at least 10 minutes (or up to 2 hours) to allow the shallot to mellow and flavors to marry. Bring to service temperature cold or slightly chilled.

Just before serving, give the mignonette a quick stir and spoon a small amount over each oyster or place in a small serving bowl so guests can spoon it onto oysters themselves.