Keep oysters refrigerated until ready to shuck. Rinse shells under cold running water to remove dirt and barnacles. Place serving platter on a bed of crushed ice to create a stable, cold surface for the shucked oysters.

Shuck oysters

Using an oyster knife and a towel or glove to protect your hand, insert the knife at the hinge and twist gently to pop the shell. Run the knife along the top shell to sever the muscle and remove the top shell. Slide the knife under the oyster meat to sever the bottom muscle, keeping the liquor (briny liquid) in the shell. Arrange each half-shell oyster on the crushed ice on the platter. Repeat until all oysters are shucked. Discard any oysters with broken shells or off smells.

Mignonette Sauce (house)

Combine the minced shallot, red wine vinegar, champagne vinegar, freshly ground black pepper, granulated sugar, and sea salt in a small bowl. Stir to dissolve the salt and sugar. Taste and adjust acidity or salt if needed. Cover and chill for at least 15 minutes to allow flavors to meld; can be made up to 24 hours ahead and refrigerated.

Condiments & Garnishes

Arrange lemon wedges in a small bowl or on the platter. Transfer cocktail sauce, horseradish, and hot sauce into small serving ramekins. Sprinkle chopped parsley lightly over the bed of ice for color if desired. Keep all condiments chilled until serving.

Tools & Finishing

Before serving, check that each oyster contains its natural liquor and sits level in its shell. Garnish each oyster with a small spoonful of mignonette or a few drops of hot sauce, or leave plain with lemon on the side. Serve immediately with extra ice to maintain temperature.