Oysters On The Half Shell Gfm Recipe

Chill serving platter

Fill the serving platter or a shallow wide bowl with crushed ice and tamp it down so oysters will sit level. Refrigerate platter or return to freezer for 10 minutes while you prepare condiments.

Shuck and clean oysters

Using a proper oyster knife and towel or glove, hold each oyster flat side up. Insert knife at hinge, twist to pop, run blade along top shell to sever muscle and remove top shell. Carefully slide blade under oyster meat to sever bottom muscle, leaving oyster sitting in its deeper half-shell with its liquor retained. Discard any loose shell bits. Rinse lightly only if there is grit; avoid rinsing away the natural liquor.

Arrange oysters

Place oysters on the chilled bed of crushed ice, deeper cups down so oysters sit level and their liquor is preserved. Arrange 12 oysters evenly. Tuck lemon wedges and parsley sprigs around the oysters for garnish.

Serve immediately

Serve the oysters immediately with the mignonette and optional condiments. Provide small forks or cocktail forks, extra napkins, and a bowl for shells.

Combine red wine vinegar, finely minced shallot, minced black pepper, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Taste and adjust: if too sharp, add a scant 1/2 tsp more sugar; if too mild, add a few drops more vinegar. Refrigerate for at least 10 minutes to let flavors marry. Keep chilled until serving.

Arrange small bowls with prepared horseradish or cocktail sauce and hot sauce alongside the mignonette. Label or place spoons so guests can serve themselves.