Oysters Recipe

Inspect & Chill

Check the oysters for tightly closed shells; discard any that are open and do not close when tapped. Rinse shells under cold running water to remove grit. Fill a large shallow serving platter or tray with crushed ice to create a stable bed; spread ice evenly.

Shuck

Using an oyster knife and a towel to protect your hand, position the oyster cup-side down and insert the knife at the hinge. Twist to pop the hinge, slide the blade along the top shell to cut the muscle and remove the top shell. Run the knife under the oyster meat to free it from the bottom shell, keeping the oyster level so it retains its liquor. Place each shucked oyster on the ice, cup-side down so the liquor pools.

Arrange lemon wedges around the oysters and keep the platter chilled until serving. Serve immediately once sauces are ready.

In a small bowl combine red wine vinegar, minced shallot, ground black pepper, granulated sugar, and a pinch of sea salt. Stir to dissolve the sugar and salt. Let sit at room temperature for at least 10 minutes to allow flavors to marry. Taste and adjust salt or pepper as desired. Transfer to a small server or ramekin and garnish with microherbs or chopped chives if using.

In another small bowl mix ketchup, prepared horseradish, hot sauce, fresh lemon juice, and Worcestershire sauce until smooth. Taste and adjust horseradish or hot sauce to increase heat, or add a pinch of sugar if too sharp. Transfer to a serving ramekin and chill briefly if preferred.

Place crackers or toasted baguette slices on a side plate. Provide small spoons for the sauces and an oyster knife for shucking at the table if serving family-style. Suggest each diner add a small spoonful of mignonette or cocktail sauce to an oyster and finish with a squeeze of lemon to taste.