Oysters On The Shell Recipe

1. Chill and prepare serving bed

Pack a shallow serving platter or tray with crushed ice to create a stable, cold bed for the oysters. Spread evenly so shells will sit level and not tip.

2. Rinse shells

Rinse each oyster under cold running water and scrub with a stiff brush to remove dirt, barnacles, and grit from the exterior shells. Discard any shells that are open and do not close when tapped.

3. Shuck oysters

Using an oyster knife and a towel or glove for protection, insert the tip at the hinge and twist gently until you feel it give. Slide the knife along the top shell to sever the muscle, lift off the top shell, and discard it. Slide the knife under the oyster to sever the bottom muscle, keeping the oyster level so its liquor (natural juice) stays in the shell. Repeat for all oysters. Arrange oysters on the crushed-ice bed with the cup (deeper half) down so the liquor stays in place.

4. Inspect and tidy

Check each oyster for shell fragments. If necessary, use the tip of the knife to remove any pieces of shell. Lightly loosen the oyster from the bottom shell so it can be easily eaten.

5. Prepare lemon wedges

Cut lemons into wedges (about 8–12 wedges from 2 lemons). Place in a small bowl or on the serving platter for guests to squeeze over oysters.

6. Prepare cocktail condiments

Spoon cocktail sauce and prepared horseradish into small ramekins. Place them on the serving platter for guests to add to oysters as desired.

7. Finish with pepper and parsley

Lightly grind fresh black pepper over oysters to taste (or provide a mill at the table). Sprinkle minced parsley on a small portion of the platter if desired for color—but keep most oysters plain to preserve the fresh briny flavor.

8. Combine red wine vinegar, finely minced shallot, 1/2 tsp freshly cracked black pepper and 1/2 tsp sugar in a small bowl. Stir to dissolve the sugar. Taste and adjust acidity or sugar as desired. Chill at least 10 minutes before serving so flavors mellow. Transfer to a small serving ramekin alongside the oysters.

9. Arrange shucked oysters on the crushed-ice bed, place ramekins of mignonette, cocktail sauce, and horseradish nearby, and position lemon wedges. Provide small forks or oyster forks and napkins. Advise guests to eat oysters by squeezing a little lemon or spooning a small amount of sauce onto the oyster, then tip the shell and slurp the oyster and its liquor.

10. Leftovers: Consume oysters immediately. Do not store opened oysters on the half shell for more than a short time; if you must hold them, cover and keep on ice in the refrigerator and use within a few hours.