Chef Selection Oysters* Recipe

Prepare ice bed

Spread crushed ice evenly across a chilled serving platter or tray to create a stable bed for the oysters. Use about 6 cups of crushed ice, mounding slightly so shells sit level and won't tip.

Arrange oysters

Place the 24 freshly shucked oysters on the half-shell on the ice bed, curves down so the liquor remains in the shell. Space them so guests can easily pick individual oysters.

Tuck lemon wedges around the platter and sprinkle microgreens or parsley and cucumber ribbons in small clusters for color and texture.

Make classic red wine mignonette

In a small bowl combine 1/2 cup finely minced shallot (about 1 small shallot), 1 cup red wine vinegar, 1 tsp freshly ground black pepper and 1 tsp sea salt. Stir and let sit at least 10–15 minutes to mellow and marry flavors. (If you prefer a milder mignonette, dilute with 2–3 tbs cold water.)

Transfer mignonette to a small serving bowl and place next to the oysters on the cold bar.

Prepare cocktail sauce

Spoon 1 cup prepared cocktail sauce into a serving ramekin. Stir in 2 tsp hot sauce and 2 tbs grated fresh horseradish, tasting and adjusting heat to guest preference. Keep the remainder of plain cocktail sauce available if you added too much heat.

Place the cocktail sauce ramekin and an additional small bowl of extra grated horseradish on the platter so guests can add more if desired.

Lightly sprinkle a small pinch of additional black pepper over a few oysters if desired. Provide small forks or toothpicks for serving, and position crackers or toasted bread points alongside the platter.

Keep the platter on ice and serve immediately. Replenish ice as needed to maintain cold temperature; oysters should be kept at 40°F (4°C) or below until served.