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Ingredients
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Oysters & Prep
Classic Mignonette
Spicy Cocktail Sauce
Optional Garnishes
Method
Oysters & Prep
- 1
Chill and prepare serving bed
Fill a large shallow serving platter or tray with crushed or shaved ice in an even layer about 1–1.5 inches deep. Place lemon wedges on the ice for garnish and squeezing.
- 2
Shuck oysters
Keep oysters cold until ready to shuck. Using an oyster knife and a thick towel or glove, hold oyster flat side up. Insert knife at hinge, twist to pop open, run blade under the top shell to free it and discard top shell. Slide the blade under the oyster to detach it from the bottom shell but keep oyster and its liquor in the bottom shell. Inspect each oyster and remove any bits of shell. Arrange oysters, cup side down, on the prepared ice to level them.
Classic Mignonette
- 3
Make the mignonette
Combine 1/2 cup champagne vinegar, 2 tablespoons finely minced shallot, 1 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt in a small bowl. Stir to dissolve the salt. Taste and adjust acidity or pepper as desired. Refrigerate for at least 15 minutes to let flavors meld; mignonette is best served chilled.
- 4
Spoon a small amount (about 1/2 teaspoon) of mignonette onto each oyster when serving, or serve mignonette in a small bowl so guests can add to taste.
Spicy Cocktail Sauce
- 5
Prepare cocktail sauce
In a separate bowl, whisk together 1/2 cup ketchup, 2 tablespoons prepared horseradish (add more if you prefer more heat), 1 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1/4 teaspoon salt until smooth. Taste and adjust horseradish, hot sauce or lemon to your preference. Chill briefly if time allows.
- 6
Optional Garnishes
- 7
Sprinkle 2 teaspoons minced fresh parsley or chives over a few oysters for color if desired, and scatter micro celery or celery leaves around the platter for aroma and presentation. Do not over-apply garnish so that oysters remain the focal point.
Serving
- 8
Keep oysters on the ice until ready to serve. Provide small forks or oyster forks, napkins, and the ramekins of mignonette and spicy cocktail sauce on the platter. Encourage guests to add lemon, mignonette or cocktail sauce to taste. Consume oysters immediately after shucking for best freshness—do not serve oysters that have opened before shucking or that have an off odor.