24 Oysters Recipe
Make 24 Oysters Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters & Shellfish
Condiments & Garnishes
Tools & Safety
Method
Preparation
- 1
Chill and prepare condiments
Place crushed ice in the refrigerator or freezer until just slushy (about 15 minutes). While chilling, prepare the mignonette by combining 1/2 cup red wine vinegar with 2 tablespoons minced shallot and 1 teaspoon freshly ground black pepper in a small bowl. Cover and refrigerate. Mix cocktail sauce with 2 tablespoons horseradish and 1 teaspoon hot sauce in a second small bowl; refrigerate until service. Cut 3 lemons into wedges and place in a small dish.
- 2
Shucking the Oysters
- 3
Clean
Rinse oysters under cold running water and scrub any debris from the shells with a stiff brush. Discard any oysters with cracked shells or strong off-odors.
- 4
Position
Place a clean towel or wear a protective glove over the hand that will hold the oyster. Set the oyster cupped-side down (to retain liquor) on a stable surface or in your palm with the hinge pointing toward you.
- 5
Insert the knife
Using an oyster knife, insert the tip into the hinge with firm pressure and a slight twisting motion to pop the shell open. Work the blade along the top shell to sever the adductor muscle holding the top shell. Remove and discard the top shell.
- 6
Free the oyster
Slide the knife under the oyster to detach the bottom adductor muscle, taking care not to spill the natural liquor. Inspect for and remove any shell fragments. Repeat for all 24 oysters.
Plating & Serving
- 7
Pile the chilled crushed ice onto the serving platter to form a stable bed approximately 1–1.5 inches thick. Space the oysters evenly on the ice, cupped side down so each oyster rests in its liquor.
- 8
Place small bowls or spoons of mignonette and cocktail sauce on the platter or alongside. Scatter lemon wedges around the oysters and garnish with parsley or microgreens for color.
- 9
Serve immediately with oyster knives and extra napkins. If offering toasted brioche, serve alongside so guests can enjoy a bite with oysters.
Safety & Storage
- 10
Keep oysters on ice and refrigerated; consume within 2–4 hours of shucking for best quality. Discard any oysters that lose their briny smell or appear dry. Do not refreeze shucked oysters.
