1/2 Dozen Oysters Recipe

shuck oysters

Keep oysters cold on ice until ready to shuck. Using an oyster knife and a towel or glove for protection, insert the knife at the hinge, twist to pop the shell, run the knife along the top shell to sever the muscle, discard the top shell, then slide the knife under the oyster to free it from the bottom shell while keeping the oyster level to retain liquor.

Arrange a shallow bed of crushed ice on a serving platter or individual plates. Nest each shucked oyster in its half-shell on the ice to stabilize and keep cold. Place lemon wedges on the platter.

In a small bowl, combine 1/2 cup prepared ketchup, 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1 teaspoon hot sauce, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust horseradish for heat or lemon for brightness. Refrigerate until serving.

Spoon the sauce into a small ramekin or portion into a small dipping well on the platter next to the oysters.

Finely mince 1 shallot and place in a small bowl. Add 2 tablespoons red wine vinegar, 1 tablespoon champagne (or white wine) vinegar and 1 teaspoon cold water. Stir to combine so the vinegar slightly softens the shallot.

Season the mixture with 1/4 teaspoon coarse sea salt and 1/8 teaspoon freshly ground black pepper. Stir in 1 tablespoon thinly sliced fresh chives. Let the mignonette rest at least 5–10 minutes so flavors meld, then taste and adjust acidity or salt if needed.

Transfer the mignonette to a small ramekin and chill briefly, or serve at cool room temperature beside the oysters.

Just before serving, check oysters for any shell fragments and ensure they sit level in their shells with some liquor. Offer both the horseradish cocktail sauce and the shallot mignonette so diners can choose. Provide lemon wedges to squeeze over oysters as desired.

Serve immediately while the oysters are cold and the sauces are chilled.