Oysters Recipe

Chill and prepare bed

Scatter crushed ice evenly across a shallow serving platter to create a stable, cold bed for the oysters. The ice should be about 1" deep so oysters sit level and cold.

Clean shells

Rinse each oyster under cold running water and scrub the outside of the shells with a stiff brush to remove any grit, sand, or debris. Pat shells dry with a towel.

Shuck oysters

Put on the protective glove or fold a thick kitchen towel and hold one oyster cupped-side down in your hand (or on the towel). Insert the tip of the oyster knife into the hinge, twist gently until you feel the shell pop. Slide the knife along the top shell to cut the adductor muscle, lift off the top shell. Run the knife under the oyster to detach it from the bottom shell, keeping as much liquor (briny juice) in the shell as possible. Place the shucked oyster, cup-side down, on the bed of crushed ice.

Check and arrange

Inspect each oyster for shell fragments or grit. If needed, give a quick strain of the oyster liquor through a fine mesh or spoon away any visible debris. Arrange all six oysters evenly on the ice so guests can access them easily.

Prepare lemon wedges

Cut the lemons into small wedges (6–8 wedges from 2 lemons). Arrange a couple of wedges on the platter near the oysters.

Plate sauces

Spoon the mignonette sauce into a small dipping ramekin and place it on the platter. Put cocktail sauce into a second ramekin. Place the prepared horseradish in a tiny dish or on a corner of the platter, and set the hot sauce nearby if using.

Garnish

Scatter a few sprigs of parsley or microgreens on the ice around the oysters for color and visual appeal.

Serve

Serve immediately while oysters are cold. Advise diners to add a squeeze of lemon or a small spoonful of mignonette or cocktail sauce to each oyster, then tip the oyster from the shell into the mouth to enjoy. Provide a small fork if desired to loosen the oyster before eating.

Keep oysters refrigerated until the moment you shuck them. Use a glove or towel to protect your hand when shucking. Discard any oysters that have broken shells before cooking, or that do not close when tapped prior to shucking. Consume raw oysters the same day for best quality and safety.