Select Shucked Oysters Recipe

Chill and arrange

Line a large shallow platter or serving tray with a thick layer of crushed ice (about 3–4 cups). If using whole shucked oysters removed from shells, you can nestle them into small individual dishes or serve them on a bed of ice in their shells. Keep oysters refrigerated until 5–10 minutes before serving.

Taste-check one oyster raw (if you have not already) to ensure freshness — it should smell of the sea, not fishy. Discard any that smell off.

Just before serving, arrange the oysters on the ice with the deeper shell down so the liquor (natural juice) stays in the shell. Tuck lemon wedges and parsley around the tray for garnish.

Make mignonette

In a small bowl combine 4 tablespoons red wine vinegar, 2 tablespoons very finely minced shallot, 1 teaspoon coarsely ground black pepper and 1 teaspoon fine sea salt. Stir until salt dissolves slightly. Let rest at room temperature for 10–15 minutes to marry flavors. Taste and adjust — add an extra teaspoon of vinegar if you want brighter acidity.

Transfer the mignonette to a small serving bowl and place on the tray with the oysters. It can be made up to 6 hours ahead and chilled; bring to near-cold temperature before serving.

Prepare cocktail sauce

In a separate small bowl mix 6 tablespoons ketchup with 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and 1/4 teaspoon coarse black pepper. Taste and adjust heat by adding more horseradish or hot sauce. Chill briefly if made ahead.

Spoon into a small serving dish and place alongside the oysters on the ice tray.

If you prefer a brighter mignonette, substitute equal parts champagne vinegar for the red wine vinegar. Sprinkle 1 tablespoon minced chives over oysters or mignonette for a mild onion note. Provide tabasco at the table for guests who want extra heat.

To eat, use the small fork to loosen the oyster from the shell if necessary, tip the shell to the mouth and slurp the oyster with its liquor. Add a small spoonful of mignonette or a dot of cocktail sauce, or a squeeze of lemon to taste. Discard shells on a separate plate or bucket.

Keep oysters on ice and consume within 1–1.5 hours of serving for best quality. Do not leave at room temperature for extended periods.