East Coast Oysters Recipe

Chill bed

Spread crushed ice or a layer of rock salt evenly on a large serving platter or tray to create a stable, level bed that will keep oysters cold and prevent them from tipping.

Make mignonette

In a small bowl combine red wine vinegar (2 tbs), finely minced shallot (1 tbs), finely ground black pepper (1 tsp), granulated sugar (1 tsp) and a pinch of sea salt. Stir to dissolve the sugar and salt. Taste and adjust: if too tart, add a tiny pinch more sugar; if too sharp, let sit 5–10 minutes to mellow. Refrigerate until serving.

Arrange cocktail sauce and hot sauce

Spoon the cocktail sauce into a small serving bowl. Pour hot sauce (or place in a small dish) so guests can add to taste. Place both on the platter beside the chilled bed.

Rinse shellfish under cold running water to remove dirt and grit. Keep oysters cold on ice until ready to shuck.

Set up a stable workspace with a towel or wear a glove to protect your hand holding the oyster. Hold the oyster cup-side down with the hinge pointing toward you.

Insert the tip of an oyster knife into the hinge. Twist the knife gently until you feel the hinge pop. Run the blade along the top shell to sever the muscle keeping the shell closed, then lift off the top shell. Discard the top shell.

Slide the knife under the oyster meat to detach it from the bottom shell while preserving the liquid (the liquor) in the shell. Work carefully to avoid spilling the liquor.

Place each shucked oyster on the prepared bed of ice or rock salt, arranging them evenly so they sit level in their shells.

Halve the lemons and arrange wedges around the platter. Sprinkle optional parsley or microgreens sparingly for color.

Serve immediately with small spoons for the mignonette and cocktail sauce. Suggest guests finish oysters with a squeeze of lemon, a small spoonful of mignonette, or a dab of cocktail sauce and a drop of hot sauce to taste.

Estimated hold time: keep oysters on ice and serve within 1–2 hours of shucking for best quality. Discard any oysters whose liquor is cloudy, or that have an off odor.