Half Dozen Oysters Recipe

Make mignonette

In a small bowl combine 2 tbs sherry vinegar, 1 tbs red wine vinegar, and the very finely minced shallot. Stir in 1 tsp freshly ground black pepper and 1 tsp fine sea salt until salt dissolves. Taste and adjust acidity or salt if needed. Refrigerate until ready to serve (can be made up to 4 hours ahead).

Fill a shallow serving platter or individual plates with an even layer (about 4 cups) of crushed ice. This keeps the oysters cold and steady on the plate.

Spoon cocktail sauce (about 1 tbs per oyster) into a small ramekin and place on the platter. Put prepared horseradish in a second ramekin and hot sauce in a third. Arrange lemon wedges around the platter and tuck a sprig of parsley for garnish if using.

Shuck oysters safely

If oysters are not yet shucked: hold each oyster with a folded kitchen towel or oyster glove, pointy end toward you. Insert a short, sturdy oyster knife into the hinge and twist to pop. Run the knife along the top shell to sever the muscle and remove the top shell. Tilt the shell to drain any excess shell liquor into a bowl if you want to preserve it. Slide the knife under the oyster to free it from the bottom shell, leaving the oyster sitting in its deep bottom shell with its liquor intact.

Place each shucked oyster on the bed of crushed ice, arranging 6 oysters evenly. Reserve any fresh shell liquor (oyster liquor) either left in the oyster or collected to taste; do not discard if you want fuller briny flavor.

Finish each oyster as guests prefer: a small spoon (about 1/2 tsp) of mignonette on some oysters, a squeeze of lemon wedge on others, a drop of hot sauce or a dab (about 1/2 tsp) of prepared horseradish, or a small spoonful (about 1 tbs) of cocktail sauce. Offer freshly cracked black pepper to scatter lightly over a couple of oysters.

Serve immediately while oysters are cold. Provide small forks, extra lemon wedges, and napkins. Discard any oysters with off smell or that do not close fully before shucking.