Oysters On The Half Shell Recipe

Chill and prepare serving bed

Place crushed ice in a large shallow platter or individual serving trays. Arrange seaweed or a bed of rock salt on top of the ice to stabilize the oyster shells. Keep platter in refrigerator while you shuck oysters so oysters stay cold.

Shuck oysters

Working one oyster at a time, hold the oyster with a towel or wearing a glove, flat side up. Insert the tip of a clean oyster knife into the hinge and twist gently to pop it open. Run the knife along the top shell to sever the muscle and remove the top shell. Tilt the oyster so liquor (natural juice) remains in the bottom shell and carefully slide the knife under the oyster to free it from the bottom shell, keeping the oyster level to retain its liquor. Place each shucked oyster on the prepared ice bed. Repeat until all oysters are shucked.

Keep oysters refrigerated on the ice bed until ready to serve. Do not leave oysters at room temperature more than 30 minutes.

Combine red wine vinegar, minced shallot, cracked black pepper, and sea salt in a small bowl. Stir to dissolve salt. If using, fold in finely chopped parsley. Taste and adjust balance — add a touch more vinegar for brightness or a pinch more salt. Chill at least 15 minutes to allow flavors to marry.

Transfer mignonette to a small serving bowl and refrigerate until service. Spoon a small amount (about 1/2 tsp) over each oyster just before eating.

In a small bowl, whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and optional hot sauce. Taste and adjust heat with more horseradish or hot sauce, or acidity with more lemon. Chill until service.

Spoon cocktail sauce into a small ramekin for service alongside oysters.

Arrange shucked oysters on the chilled ice bed with shells level so liquor stays in the shell. Place small bowls of mignonette and cocktail sauce on the platter. Add lemon wedges around the platter. Garnish lightly with microgreens or chopped chives for color.

Serve immediately with small forks or picks. Instruct guests to add a drop of mignonette or a dab of cocktail sauce (or a squeeze of lemon) to each oyster and slurp directly from the shell. Discard any oyster that smells strongly of ammonia or lacks fresh briny aroma.