Oysters On The Half Shell Recipe

Chill and prepare station

Place a large shallow serving platter or individual plates in the refrigerator for at least 15 minutes. Put crushed ice in a large shallow tray or on the serving platter to create a stable, cold bed for the oysters.

Keep oysters cold until just before shucking. Rinse the outside of oyster shells under cold running water with a stiff brush to remove dirt and debris.

To shuck: hold oyster with the hinge facing you, wrapped in a towel or using an oyster glove. Insert an oyster knife into the hinge and twist gently until it pops. Run the knife along the top shell to sever the muscle and remove the top shell. Tilt oyster to drain excess liquor into a bowl reserved for tasting or including in sauces; loosen the bottom muscle with the knife so the oyster sits free in the half shell.

Check each oyster for shell fragments and discard any with off smells or that fail to close before shucking. Arrange shucked oysters on the prepared bed of crushed ice so shells sit level and stable. Cut lemon into wedges and place around the plate.

Combine the red wine vinegar, finely minced shallot, black pepper, granulated sugar, and sea salt in a small mixing bowl. Stir until the sugar and salt dissolve slightly and the shallot softens — about 2 minutes.

Taste and adjust balance: add a pinch more sugar if the vinegar is too sharp or a few drops of water to mellow it. Transfer mignonette to a small serving bowl and refrigerate for at least 10 minutes to let flavors marry. Serve chilled.

Place cocktail sauce, prepared horseradish, and hot sauce into small individual bowls for serving. If desired, mix a small amount of horseradish into the cocktail sauce for an extra kick. Keep chilled until service.

Right before serving, sprinkle chopped fresh parsley over the bed of ice and garnish with microgreens or a few pieces of cleaned seaweed for presentation.

Arrange oysters on the ice-lined platter with mignonette, cocktail sauce, horseradish, and lemon wedges nearby. Provide small forks or oyster forks and napkins. Advise guests to squeeze lemon or spoon mignonette/hot sauce over an oyster and slurp directly from the shell.

Leftovers: keep uneaten shucked oysters covered on ice and refrigerate; consume within 24 hours. Discard any oysters with an off odor or slimy texture.