Oysters On The Half Shell [4] Recipe

Chill and arrange

Pack a shallow serving plate or platter with a 1/2-inch layer of crushed ice to stabilize shells and keep oysters cold.

Rinse the oysters briefly under cold running water to remove any grit from the shells. Pat dry with a clean towel.

Place the oysters flat-side down (cup facing up) on the bed of crushed ice so they sit level. Reserve in refrigerator until ready to serve, up to 30 minutes.

Combine red wine vinegar, minced shallot, ground black pepper, and sugar in a small bowl. Stir to dissolve sugar. Taste and adjust: should be bright and slightly acidic. Chill until service (can be made up to 2 hours ahead).

Just before serving, cut the half lemon into wedges. Place a lemon wedge, 1 teaspoon cocktail sauce, and 1 teaspoon mignonette near each oyster on the platter (or provide small dipping spoons for the sauces).

Optionally add a drop of hot sauce to each oyster and a small sprinkle of freshly ground black pepper to taste. Garnish platter edges with parsley or microgreens if desired.

To eat, instruct guests to loosen the oyster from the shell with the small fork if it is not already detached, squeeze lemon over the oyster or spoon a small amount of mignonette/cocktail sauce on top, then tip the shell and slurp the oyster and its liquor. Dispose of empty shells on an additional tray or bowl.