Eastern & Pacific Oysters Recipe

Chill and prepare bed

Spread crushed ice on a large serving platter or on individual plates to create a firm bed for the oysters. Make sure the ice layer is at least 1–2 inches thick so oysters sit level and cold.

Shuck and arrange oysters

If oysters are not already shucked, hold each oyster with a towel, insert an oyster knife at the hinge, twist to pop open, slide the knife under the top shell to release, and sever the muscle from the bottom shell. Keep oyster liquor in the shell. Place each oyster on the ice bed, flat shell down, arranging 24 oysters in a single layer. Alternatively, arrange pre-shucked oysters on the ice.

Garnish the platter with lemon wedges around the oysters and keep refrigerated or on ice until ready to serve (no more than 1 hour on display).

In a small bowl combine 3 tablespoons prepared horseradish, 1 cup sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir until smooth. Taste and adjust horseradish (add more for heat) or salt as desired. Fold in optional chopped chives if using. Chill for at least 15 minutes to let flavors meld.

Transfer to a small serving bowl and place on the oyster platter next to the oysters.

In a bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce and 1/4 teaspoon salt. Stir well and taste; adjust horseradish for heat or lemon for brightness.

Transfer to a serving bowl and refrigerate until serving. Place alongside oysters.

In a small bowl whisk together 1/2 cup red wine vinegar, 2 tablespoons finely minced shallot, 1 teaspoon cracked black pepper and 1/4 teaspoon salt. Stir in optional chopped parsley if using.

Let sit at least 10–15 minutes at room temperature or chill briefly so the shallots soften and flavors marry. Taste and adjust vinegar/pepper balance as preferred. Serve in a small bowl on the oyster platter.