6 Oysters Recipe

Chill and arrange

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

Place the platter in the refrigerator while you prepare the condiments (optional) or keep on counter if serving immediately, but keep oysters on ice until served.

Combine ingredients

In a small bowl combine the minced shallot (1 tbsp), red wine vinegar (2 tsp), freshly cracked black pepper (1 tsp) and a pinch of salt. Stir gently and let sit for at least 5 minutes to allow flavors to marry. Taste and adjust vinegar or pepper to preference.

If you like heat, mix prepared horseradish (1 tsp) with hot sauce (1 tsp) in a tiny ramekin. Adjust quantities to taste. Keep chilled until serving.

Shuck safely

Holding an oyster cupped in a thick towel or wearing an oyster glove, insert an oyster knife at the hinge and twist to pop. Run the blade along the top shell to sever the muscle and remove the top shell. Tilt the oyster to drain any excess liquid into a small bowl if desired, then slide the blade under the oyster to free it from the bottom shell while preserving the liquor (briny juice).

Place each shucked oyster on the bed of crushed ice with the shell level so the liquor doesn't spill. Arrange all 6 oysters attractively.

Garnish the plate with lemon wedges and a sprinkle of chopped parsley if using.

Serve

Serve immediately with the mignonette, the optional horseradish-hot sauce mix, and additional lemon wedges. Instruct guests to add a small spoonful of mignonette or a squeeze of lemon (and a touch of horseradish mix or hot sauce if desired) before eating the oysters raw.