Happy Hour Oysters Recipe

Prepare serving bed

Mound crushed ice evenly on a large platter or individual plates so oysters can sit level. Keep platter chilled until ready to place oysters.

Place the freshly shucked oysters on the ice with the deeper half shell down so the oyster liquor is retained. Arrange 12 oysters evenly and tuck lemon wedges and small bowls for sauces on the platter.

If desired, finish with a light sprinkle of microgreens or parsley near oysters for color. Serve immediately with mignonette, cocktail sauce, and fresh horseradish on the side.

Make mignonette

In a small bowl combine 3 tbs red wine vinegar and 1 tbs mezcal. Add 2 tbs finely minced shallot, 1 tsp coarse kosher salt, 1 tsp freshly ground black pepper, and 1 tsp caster sugar if using. Stir thoroughly until sugar and salt mostly dissolve. Taste and adjust: if too sharp add a touch more sugar, if too strong add 1/2 tbs more vinegar.

Let the mignonette rest at room temperature for at least 10 minutes (or refrigerate up to 1 hour) so shallots soften and flavors meld. Bring back to near room temperature before serving so the mezcal aroma is noticeable.

Spoon a small amount of mignonette over each oyster just before eating, or serve in a small bowl alongside for guests to add themselves.

Mix cocktail sauce

In a bowl combine 4 tbs ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and 1 tsp hot sauce if using. Stir until smooth and taste: add more horseradish for heat, more lemon for brightness, or a dash more Worcestershire for depth.

Transfer to a small serving bowl and lightly dust the top with 1 tsp smoked paprika for color and a hint of smoke. Serve chilled or at cool room temperature alongside oysters.

Prepare fresh horseradish

If using fresh horseradish root, grate finely and mix with 1 tsp apple cider vinegar and a pinch of salt to stabilize flavor. If using jarred, simply stir jarred horseradish with the vinegar and salt to taste. Adjust acidity so it’s bright but not overpowering.

Place 2 tbs of the horseradish condiment in a small ramekin for guests who want an extra fiery hit on their oyster or in the cocktail sauce.