Local Oysters Recipe

Make mignonette (if not using store-bought)

In a small bowl, combine 1 tablespoon red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon freshly ground black pepper and 1 teaspoon granulated sugar (optional). Stir to dissolve sugar. Taste and adjust acidity or pepper. Chill until ready to serve.

Place crushed ice onto a large serving platter or shallow bowl creating an even bed about 1 inch thick to stabilize oyster shells and keep them cold.

Spoon cocktail sauce into a small bowl and place on the serving platter. Put prepared mignonette in a separate small bowl. Place horseradish and hot sauce nearby. Cut lemons into wedges and add parsley sprigs for garnish.

Rinse oysters under cold running water to remove any loose grit. Scrub shells with a stiff brush if needed.

Using a thick towel or glove to protect your hand, hold an oyster flat-side up with the hinge facing you. Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop.

Run the knife along the inside of the top shell to sever the adductor muscle. Lift off and discard the top shell, taking care to keep the oyster level to retain its liquor (the natural juices).

Slide the knife under the oyster to free it from the bottom shell, keeping the oyster in its liquor. Trim any ragged bits but avoid over-handling the oyster meat.

Place each shucked oyster on the bed of crushed ice, cup-side down so the meat and liquor stay in the shell. Arrange 12 oysters evenly on the platter.

Top each oyster with a small spoonful of mignonette or a squeeze of lemon, or leave plain for guests to dress themselves. Offer cocktail sauce, horseradish and hot sauce on the side.

Serve immediately while very cold with extra ice to keep oysters chilled. Provide small forks or oyster picks and napkins. Advise guests to tip the shell and slurp the oyster with its liquor.

Discard any oysters that do not smell fresh (should smell briny, not fishy) or that do not close before shucking.