Raw Oysters On The Half Shell [3] Recipe

Chill platter and ice

Arrange crushed ice in a shallow serving platter or bowl to create a stable cold bed for the oysters; leave a slight hollow so oyster shells sit level. If you prefer, chill the platter in the refrigerator for 10 minutes before assembling.

Rinse oyster shells under cold running water to remove grit. Using a kitchen towel or glove to hold the oyster securely, insert an oyster knife at the hinge and twist gently to pop it open. Run the knife along the top shell to cut the muscle and remove the top shell. Slide the blade under the oyster to free it from the bottom shell while preserving the liquor (the briny liquid) in the shell. Repeat until all 3 oysters are shucked and placed on the ice bed with the deeper (cup) shell down so the liquor is retained.

Combine ingredients

In a small bowl, combine 2 tbs red wine vinegar, 1 tbsp finely minced shallot, 1 tsp freshly ground black pepper, 1 tsp granulated sugar, and a pinch of fine sea salt. Stir until the sugar and salt dissolve. Taste and adjust acidity or seasoning; if too sharp, add a tiny pinch more sugar or dilute with 1/2 tsp water.

Let the mignonette sit at room temperature for at least 5 minutes to mellow flavors. It can be prepared up to 4 hours ahead and refrigerated; bring back to near-cold before serving.

Spoon about 1 tsp mignonette onto each oyster, distributing more or less to taste. Place one lemon wedge alongside each oyster or on the platter. Add approximately 1 tbsp cocktail sauce into a small ramekin and place on the serving platter. Provide a small dollop (about 1 tsp) of prepared horseradish on the platter for guests who want extra heat.

Garnish the platter with chopped parsley if desired. Serve immediately so oysters remain cold and the liquor stays fresh. Advise diners to tip the oyster gently into their mouth or use a small fork to loosen the muscle before slurping with the liquor and condiments.

Discard any oysters that smell strongly of ammonia or appear dried or discolored. Consume raw oysters promptly; do not leave at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).