Local Oysters * Recipe

Keep oysters cold and upright until just before shucking. Rinse the shells under cold running water to remove mud and debris.

Set up a stable work surface with a thick towel or non-slip pad. Have an oyster knife, a heavy kitchen towel or glove, and a bowl ready for the shells and another for the liquor if desired.

Shuck oysters

Hold the oyster cupped-side down in the towel/glove so the flat shell faces up and hinge points toward you. Insert the oyster knife at the hinge and twist gently until it pops. Slide the knife along the top shell to sever the adductor muscle, lift off the top shell, and discard. Slide the knife under the oyster meat to free it from the bottom shell, taking care to keep the natural liquor (brine) in the shell. Inspect for shell fragments and remove any.

If you prefer a half-dozen portion, shuck 6 oysters and reserve the rest on ice.

Combine red wine vinegar, finely minced shallot, freshly ground black pepper, and optional sugar in a small bowl. Stir to dissolve the sugar and let sit for at least 10 minutes to allow flavors to meld. Taste and adjust acidity or sugar as desired.

Spread crushed ice or rock salt on a serving platter to create a stable bed for the oysters. Arrange the shucked oysters on the half shell on the bed, flat side down so they are level and hold their liquor.

Wedge the lemon and place near the oysters. Spoon a small amount of mignonette into a separate ramekin (do not pour onto oysters unless guest requests) and place cocktail sauce and hot sauce nearby.

Garnish the platter with parsley or seaweed if desired and serve immediately while oysters are cold and fresh.

Preheat grill or broiler to high. Place shucked oysters on a grill-safe tray or baking sheet. Top each oyster with about 1/4 teaspoon unsalted butter and a small squeeze of lemon or a spoonful of mignonette if desired.

Grill or broil 3–5 minutes until butter is melted and edges of the oyster begin to curl. Remove carefully and serve on the ice bed with the same condiments.