Oysters Recipe

Clean oysters

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove any grit or barnacles. Discard any oysters with cracked shells or that do not close when tapped.

Prepare bed of ice

Spread the crushed ice in a shallow wide serving platter or tray to create a stable bed. Nestle the oysters on the ice, hinge side down so they sit level; this keeps the liquor (briny oyster juices) inside the shell.

Shuck oysters

Using an oyster knife and wearing a towel or glove for protection, insert the tip of the knife at the hinge and twist gently until it pops. Slide the knife along the top shell to cut the adductor muscle and lift off the top shell. Run the knife under the oyster to free it from the bottom shell, taking care to keep the oyster liquor in the shell. Repeat for all oysters and place them on the ice bed.

Arrange lemon wedges on the platter alongside the oysters.

Make mignonette

Combine the finely minced shallot and red wine vinegar in a small bowl. Add the freshly ground black pepper and salt. Stir to dissolve the salt and let the mixture sit at room temperature for 10–15 minutes to mellow and allow flavors to marry.

Taste and adjust seasoning: add a bit more vinegar or a pinch more salt if needed.

Prepare sauces

Place cocktail sauce, prepared horseradish, and hot sauce in small bowls and set them next to the oyster platter so guests can spoon or dollop as desired.

Serve immediately: place the oyster platter on the table. Guests can squeeze lemon over an oyster and add a small spoonful of mignonette or cocktail sauce, or a dab of horseradish and a drop of hot sauce. Eat oysters directly from the shell using a small fork or by tipping the shell and slurping the oyster and its liquor.

Leftovers: keep shucked oysters on ice and consume within a few hours. Do not store shucked oysters at room temperature; refrigerate at 32–40°F (0–4°C) and consume within 24 hours if necessary.