Raw Oysters (6) Recipe

Chill and arrange

Fill a large shallow serving platter or individual oyster plates with a thick layer of crushed ice (about 3–4 cups). Spread the ice evenly to create stable beds for the oysters.

Shuck oysters (if not already shucked): hold the oyster flat side up, insert an oyster knife at the hinge, twist to pop open, run the knife under the top shell to sever the muscle, discard top shell, then run the blade under the oyster to free it from the bottom shell while retaining the liquor. Inspect each oyster for shell fragments. Place each oyster in its bottom shell on the bed of ice, arranging 6 oysters spaced evenly.

Cover oysters loosely with a small layer of crushed ice to keep cold but not bury them. Keep refrigerated or on ice until ready to serve (no more than 1 hour if already shucked).

Make mignonette

In a small bowl combine 1 tablespoon very finely minced shallot, 2 tablespoons red wine vinegar, 1 teaspoon champagne vinegar, 1 teaspoon granulated sugar, 1 teaspoon freshly ground black pepper and a pinch of sea salt. Stir until sugar dissolves. Taste and adjust acidity/salt—mignonette should be bright and slightly sharp. Refrigerate until service; flavors meld best after 10–15 minutes.

Spoon the mignonette into a small serving ramekin or distribute a small spoonful to each oyster just before eating (do not drown the oyster; a little liquor plus a teaspoon of mignonette is ideal).

Make cocktail sauce

In a separate small bowl whisk together 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce (optional). Taste and adjust horseradish or heat. Transfer to a ramekin for service.

Serve cocktail sauce chilled alongside oysters; diners may place a small dollop on each oyster before eating.

Arrange lemon wedges and the ramekins of mignonette and cocktail sauce on the platter beside the oysters. Sprinkle a pinch of sea salt over the bed of ice for presentation if desired and garnish with chopped parsley.

To serve: provide an oyster fork if available. Instruct diners to add a few drops of lemon, or a spoonful of mignonette or cocktail sauce to each oyster, then tip the shell toward the mouth and slurp the oyster and its liquor. Discard shells on a separate plate.

Estimated safe timing: keep oysters on ice and consume within 1 hour of shucking. Discard any oysters with off odors or open shells that do not close when tapped.