Pack a serving plate or shallow bowl with crushed ice in an even layer large enough to hold six oysters. Arrange oysters on the half shell on the ice with the hinge side slightly down so they sit stably. Keep oysters refrigerated until ready to serve (no more than 30 minutes before plating).

Just before serving, place lemon wedges around the oysters for guests to squeeze over the oysters as desired.

Mignonette Sauce

In a small bowl combine 4 tbs red wine vinegar and 2 tbs very finely minced shallot. Stir to blend and allow to sit 5–10 minutes so the shallot softens and releases flavor into the vinegar.

Add 1 tsp freshly ground black pepper, 1 tsp sea salt and 1 tsp granulated sugar (optional). Stir until salt and sugar dissolve. Taste and adjust: if too acidic, add a small pinch more sugar; if too sharp, let rest 10–15 minutes and re-check. Refrigerate until service; the flavors marry better after 30 minutes but it is ready immediately.

Give the mignonette one last stir before serving so minced shallot is distributed evenly.

Horseradish Condiment

In a small bowl combine 2 tbs prepared horseradish with 1 tbs creme fraiche or sour cream if using (for a milder, creamier condiment).

Add 1 tsp fresh lemon juice, 1/4 tsp freshly ground black pepper and 1/8 tsp sea salt. Stir thoroughly and taste; add a touch more horseradish if you want extra heat. Keep chilled until serving.

Portion the horseradish into a small ramekin for the table or spoon a small dollop onto each oyster at service, per guest preference.