Raw Oysters On The Half Shell Recipe

Chill and prepare serving bed

Place a large shallow platter or tray in the refrigerator to chill for 10 minutes. Meanwhile, spread crushed ice evenly over the center of the chilled platter to create a stable bed for the oyster shells.

Shuck oysters (if not pre-shucked)

Wearing a thick glove or using an oyster towel, hold an oyster flat-side up. Insert an oyster knife at the hinge, twist gently to pop the shell, run the knife along the top shell to cut the adductor muscle and remove the top shell. Tilt the oyster so liquor collects in the bottom shell and slide the knife under the oyster to free it from the bottom shell. Inspect each oyster and discard any with off odors or broken shells.

Arrange oysters on the bed of crushed ice with the concave side down so the liquor stays inside the oyster. Keep oysters cold until ready to serve.

Prepare lemon and condiments

Cut the lemon into 6–8 wedges. Place cocktail sauce into a small bowl. Put a small dish or ramekin each for prepared horseradish and hot sauce. Grind black pepper into a small dish or directly onto each oyster to taste.

Assemble mignonette (if using homemade)

In a small bowl, combine red wine vinegar with the minced shallot, black pepper and optional sugar. Stir and let sit for at least 5 minutes to meld flavors. Taste and adjust acidity or sugar as desired.

Spoon a small amount (about 1/2 teaspoon) of mignonette onto select oysters, or offer it in a bowl for guests to dress their oysters. Offer cocktail sauce, horseradish and hot sauce alongside for optional use.

Just before serving, sprinkle a few cracks of freshly ground black pepper over oysters if desired and place lemon wedges around the platter. Serve immediately so oysters remain cold and fresh. Provide small forks and napkins; advise guests to tip the oyster (shell) and sip the liquor or use the fork to loosen and eat the oyster.