Fresh Shucked Oysters Recipe

Clean and chill

Rinse the oysters under cold running water, scrubbing firm-shelled surfaces with a brush to remove grit. Discard any shells that are cracked or remain open when tapped. Place a deep serving platter or tray in the refrigerator while you prepare sauces; keep 4 cups of crushed ice ready to form a bed for serving.

Shuck oysters

Working one oyster at a time, hold it cupped in a folded kitchen towel (flat side down, hinge toward you). Insert the tip of an oyster knife into the hinge and twist gently until the shell pops. Run the knife along the top shell to break the muscle and remove the top shell, discarding it. Slide the knife under the oyster meat to free it from the bottom shell but leave the oyster sitting in the shell with its liquor. Check for any shell fragments and remove them. Repeat for all oysters. Keep oysters chilled on the ice bed until serving.

Arrange for service

Fill the chilled platter with crushed ice, nestle the shucked oysters on the ice cupped-side down so the liquor stays in the shell, and arrange lemon wedges around the platter. Add optional microgreens for color. Serve immediately with the sauces.

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust heat or acidity — add more horseradish for heat or more lemon for brightness. Chill at least 15 minutes to let flavors meld. Transfer to a small serving bowl.

In a small bowl combine 3 tablespoons red wine vinegar and 1 tablespoon champagne vinegar with 1 minced shallot, 1 teaspoon finely ground black pepper, and 1 teaspoon sea salt. Stir to dissolve the salt. Let the mixture sit for 10–15 minutes to soften the shallot and allow flavors to marry, then stir in 1 tablespoon finely snipped fresh chives if using. Taste and adjust seasoning. Transfer to a small serving bowl.

Place cocktail forks near the platter. Provide lemon wedges for squeezing and small bowls of cocktail sauce and mignonette. Instruct guests to spoon a little mignonette or a dab of cocktail sauce onto each oyster, add a squeeze of lemon if desired, and eat directly from the shell. Keep any leftover oysters chilled and consume the same day.