Blue Point Oysters On The Half Shell* Recipe

Chill and prepare serving bed

Pack a shallow serving platter or bowl with 3–4 cups of crushed ice to create a stable, cold bed for the oysters. This keeps them cold and level on the half shell.

Arrange oysters

Place the 6 shucked Blue Point oysters on the crushed ice, cupped side down so the oyster liquor remains in the shell. Space them evenly.

Prepare lemon wedges

Cut 2 lemons into wedges and place them on the platter or in a small dish alongside the oysters.

Serve cocktail sauce

Spoon 1 cup of cocktail sauce into a small ramekin and place it on the platter for dipping. If using freshly grated horseradish, mix 1 tsp into part of the cocktail sauce or serve on the side.

Serve mignonette

If using store-bought mignonette, put 1 tablespoon in a small ramekin and place on the platter. If making fresh, follow the Mignonette section directions below.

Combine ingredients

In a small bowl combine 2 tbs red wine vinegar, 1 tbs finely minced shallot, 1 tsp cracked black pepper and a pinch of sea salt. Stir briefly to combine.

Rest and chill

Let the mignonette sit 5–10 minutes at room temperature or chill 10 minutes to allow the shallot to soften and flavors to meld. Transfer to a small ramekin and place on the oyster platter.

Hot sauce and parsley

Offer 1 tsp hot sauce in a tiny dish or allow guests to add to taste. Sprinkle a pinch of chopped fresh parsley over the platter for color if desired.

Serving suggestion

Advise guests to squeeze lemon over an oyster, add a small spoonful of mignonette or cocktail sauce (or a drop of hot sauce), and slurp the oyster from the shell. Discard shells on a separate plate or bowl.