Half Natural – dozen fresh oysters on a half shell.

Rinse the fresh oysters under cold running water to remove any sand or debris. Use a brush if necessary for stubborn dirt.

Cleaning the Oysters

Carefully insert an oyster knife into the hinge of each oyster. Twist the knife to pop open the shell and slide the knife along the inside of the shell to detach the muscle, allowing the oyster to remain in the bottom shell.

Shucking the Oysters

Arrange the oysters on a serving platter or ice bed. Ensure they are stable and secure in their shells.

Plating the Oysters

Squeeze fresh lemon juice over each oyster. Add a few drops of hot sauce according to taste. Sprinkle with salt and freshly ground black pepper.

Adding Condiments

Serve with additional lemon wedges on the side for guests to add more juice as desired.

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Recipe information

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