Oyster Dozen/half Dozen Recipe

Inspect and clean

Rinse the oysters under cold running water to remove grit and debris. Scrub shells with a stiff brush if needed. Discard any oysters with cracked shells or that remain open when tapped.

Prepare workspace

Place a thick towel on your work surface or wear a cut-resistant glove. Have the oyster knife ready and a bowl nearby for discarded top shells and any liquid you remove.

Shuck oysters

Hold an oyster cupped-side down (to retain liquor) with the hinge facing you. Insert the oyster knife tip into the hinge and twist gently until the shell pops. Run the knife along the top shell to cut the muscle and lift off the top shell. Tilt the top shell away and discard. Slide the knife under the oyster meat to sever the bottom muscle, leaving the oyster sitting level in its bottom shell with its liquor intact. Repeat for all oysters.

Check liquor and trim

Inspect each shucked oyster. If any grit remains on the oyster, gently rinse with a small splash of cold water and drain on the shell. Remove any bits of broken shell. Keep oysters chilled on ice as you work.

Spread the crushed ice evenly across the serving platter or shallow bowl to form a stable bed for the shells. Pile slightly higher where needed so oysters sit level and do not tip.

Prepare lemon

Cut the lemon into wedges (about 8–10 wedges from 1 lemon). Place wedges in a small bowl or arrange on the platter.

Arrange sauces

Put cocktail sauce, mignonette, and prepared horseradish (and hot sauce if using separately) into small bowls. Place them on the serving platter alongside the ice bed.

Place oysters on ice and garnish. Arrange the shucked oysters, half shell down, on the crushed ice so they are stable and presented attractively. Add lemon wedges and parsley sprigs around the platter for color.

Serve immediately with small forks or oyster forks so guests can loosen the oyster from the shell if needed and tip it into their mouth or spoon it with its liquor. Offer additional hot sauce and extra horseradish to taste.

Keep oysters on ice and serve within 1–2 hours. Do not leave at room temperature for extended periods. Store any leftover shucked oysters in a covered container over ice and consume the same day. Discard any oyster with off smells or textures.