Oysters On The Half Shell Recipe

Chill and prepare serving bed

Place crushed ice in a shallow platter or individual serving plates. Arrange seaweed or a layer of rock salt over the ice to stabilize oysters. Keep the platter chilled in the refrigerator while you shuck oysters.

Shuck oysters

Rinse oyster shells under cold running water to remove grit. Using an oyster knife and a towel or glove to protect your hand, insert the tip at the hinge and twist to pop open. Slide the knife along the top shell to sever the adductor muscle and remove the top shell. Run the blade under the oyster meat to free it from the bottom shell but leave it sitting in its liquor. Discard top shell and check for any shell fragments. Repeat for all oysters. Keep oysters on crushed ice immediately after shucking.

Arrange the half-shell oysters on the chilled platter, nestling them into the ice/seaweed so they sit level and stable. Garnish with lemon wedges on the side.

Make the mignonette

Combine the finely minced shallot, red wine vinegar and champagne vinegar in a small bowl. Add the black pepper and fine sea salt and stir to dissolve. Taste and adjust acidity or salt — the mixture should be bright and slightly tangy. Let the mignonette rest at least 10 minutes (up to 1 hour) in the refrigerator to meld flavors. Keep chilled until serving.

Transfer mignonette to a small serving bowl or spoon into small ramekins for individual portions.

Prepare garnishes

If using chives, finely mince and place in a tiny dish. If serving grated horseradish, keep it lightly packed and chilled. If offering a cucumber granita or mignonette jelly, portion into small scoops or quenelles and keep frozen/very cold until plating.

Set hot sauce, horseradish, chives and any seasonal garnish on the service tray so diners can top oysters to taste.