Combine red wine vinegar, minced shallot, ground black pepper, and fine sea salt in a small bowl. Stir to dissolve salt. Taste and adjust pepper or vinegar as needed. Chill while preparing oysters to allow flavors to meld (at least 15 minutes).

Cocktail sauce

In a separate bowl, mix ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and optional hot sauce. Taste and adjust horseradish for heat or lemon for brightness. Cover and chill until service.

Shucking and plating oysters

Inspect and clean

Rinse the oyster shells under cold running water to remove grit. Scrub with a stiff brush if necessary. Discard any oysters with cracked shells or a strong off-odor.

Prepare workstation

Place a large bed of crushed ice on a serving platter or bowl and spread seaweed or rock salt over the ice for stability. Put the chilled mignonette and cocktail sauces into small bowls and place them beside the platter with lemon wedges and small forks.

Shuck oysters

Fold a kitchen towel around the hand holding the oyster (flat side up, hinge toward you). Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop. Slide the knife along the top shell to sever the muscle, lift off and discard the top shell. Run the knife under the oyster to free it from the bottom shell but keep the oyster in the cupped half so it retains its brine (liquor). Take care not to spill the liquor — it adds flavor.

Arrange

Place each shucked oyster on the prepared bed of ice, spacing evenly. Garnish the platter with lemon wedges and sprinkle optional chopped parsley lightly over the ice (not directly on oysters if you want a clean presentation).

Serve immediately with mignonette, cocktail sauce, and hot sauce on the side. Encourage guests to squeeze a little lemon on an oyster or add a small spoonful of mignonette or cocktail sauce and eat the oyster in one bite with the liquor. Provide small forks for ease if desired.