Raw (dozen) Recipe

Chill and prepare bed

Fill a large serving platter or shallow bowl with crushed ice to create a cold bed for the oysters. Spread evenly so oysters will sit level and not tip.

Arrange 12 fresh shucked oysters on the half shell over the crushed ice. Place lemon wedges and parsley sprigs on the platter for garnish. Keep oysters very cold until serving.

In a small bowl, combine 1/4 cup red wine vinegar and the finely minced shallot. Stir in 1 teaspoon freshly ground black pepper and 1/4 teaspoon fine sea salt.

Let the mixture sit at room temperature for at least 10–15 minutes so the shallot softens and flavors meld. Taste and adjust salt or vinegar if needed.

Transfer the mignonette to a small serving dish. Provide a small spoon so guests can add a bit to each oyster as desired.

In a separate bowl, whisk together 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1/2 teaspoon hot sauce (if using).

Taste and adjust heat or horseradish to preference. Chill until ready to serve and transfer to a small serving bowl with a tiny spoon.

Combine 1/4 cup ponzu (or low-sodium soy sauce), 2 tablespoons yuzu or fresh lime juice, 1 teaspoon mirin (or a pinch of sugar) and 1 tablespoon thinly sliced scallion. Stir to combine.

Let sit 5–10 minutes for flavors to integrate. Serve in a small dish for those who prefer a citrus-umami pairing with their oyster.

Right before serving, check each oyster for any shell fragments and ensure liquor (the natural oyster juice) is present. Add a drop of lemon or a small spoonful of mignonette, cocktail sauce or ponzu as guests prefer.

Serve immediately with chilled forks, extra lemon wedges, and napkins. Discard any oysters that appear off or have an unpleasant odor.