Raw (half Dozen) Recipe

Make mignonette

In a small bowl combine 3 tablespoons red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon freshly ground black pepper and 1 teaspoon chopped chives (optional). Stir, cover and refrigerate for at least 15 minutes to let flavors meld. Keep chilled until serving.

Fill your serving plate or platter with an even 1–2 inch layer of crushed ice to create a stable, chilled bed for the oysters.

Place small bowls on the platter and spoon the mignonette and cocktail sauce into separate bowls. Put a small dollop (about 1 teaspoon) of prepared horseradish in one bowl or on a lemon wedge if preferred.

Arrange 3 lemon wedges around the platter for guests to squeeze over oysters.

If oysters are not yet shucked: keep oysters cold on ice until ready to shuck. Use a towel to hold the oyster flat-side up; insert an oyster knife at the hinge and twist gently until it pops. Run the blade along the top shell to cut the muscle and remove the top shell. Tip the oyster to drain any loose liquid, then run the blade under the oyster to free the meat from the bottom shell while preserving the oyster liquor. Place each oyster (meat + liquor) into its bottom shell on the crushed ice. Repeat until you have six oysters plated.

If using pre-shucked oysters on half shell: arrange six oysters on the crushed ice, ensuring each sits level and contains its liquor.

Garnish the platter lightly with chopped parsley or microgreens if using. Place cocktail forks beside the oysters.

To eat: advise diners to add a little mignonette or cocktail sauce (or a squeeze of lemon) to each oyster to taste. A dab of horseradish can be added for heat. Consume oysters immediately while well chilled.

Discard any oysters with off odors or that do not look fresh. Serve remaining sauces on the side and replenish crushed ice if it melts during service.