Cold Water Oysters Recipe

Clean and chill oysters

Rinse the oyster shells under cold running water and scrub with a stiff brush to remove grit and barnacles. Discard any oysters with cracked shells or that remain open when tapped. Place a large shallow serving tray on a counter and spread the crushed ice evenly across it to form a bed.

Shuck oysters

Using a hot towel or glove to protect your hand, hold an oyster flat-side up. Insert an oyster knife into the hinge and twist gently until the shell pops. Run the knife under the top shell to cut the adductor muscle and discard the top shell. Be careful to keep the oyster liquor (the natural juices) in the bottom shell. Slide the knife under the oyster to free it from the bottom shell. Arrange each shucked oyster in its bottom shell on the crushed ice bed to keep cold.

Wipe any excess ice or liquid from the rim of the shells so they sit level on the ice. Keep the oysters chilled in the refrigerator if not serving immediately, but do not store for more than a couple of hours after shucking for best quality.

Cut the lemon wedges for passing and tuck them into the ice around the oysters.

Combine the finely minced shallots, red wine vinegar, champagne vinegar, freshly ground black pepper, and sea salt in a small bowl. Stir to dissolve the salt. Taste and adjust acidity or salt if needed. Fold in the minced chives. Refrigerate until ready to serve; flavors meld after 15–30 minutes.

Stir the mignonette before serving. Spoon a small amount (about 1 tsp) onto each oyster or provide in a small serving bowl so guests can portion as desired.

Whisk together the ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, hot sauce (if using), and a pinch of salt in a bowl until smooth. Taste and adjust horseradish or lemon to preference. Transfer to a serving bowl and refrigerate until service.

Serve alongside the oysters so diners can spoon cocktail sauce onto oysters or dip crackers.

Combine grated fresh horseradish, lemon zest, lemon juice, and a pinch of salt in a small dish. Stir to combine. This piquant relish can be used sparingly on oysters for an extra fresh kick.

Arrange the tray of oysters on crushed ice at the center of the table. Place small bowls of mignonette, cocktail sauce, and the horseradish-lemon relish around the tray. Add lemon wedges and crackers on separate plates.

Garnish the ice around the oysters with parsley or microgreens for color. Instruct guests to use an oyster fork or spoon a small amount of sauce onto each oyster, squeeze lemon if desired, and eat the oyster directly from the shell. Offer crackers on the side between oysters, if desired.

Discard any uneaten shucked oysters left at room temperature for more than 2 hours. Clean and refill ice as needed to keep oysters cold throughout service.