Dollar Off Oysters Recipe

Shucking & chilling

Keep oysters cold until ready to serve. Using a towel and an oyster knife, hold the oyster flat side up and insert the knife at the hinge. Twist to pop open, slide the blade under the top shell to cut the muscle, discard top shell and loosen oyster from the bottom shell. Preserve as much liquor as possible.

Arrange a bed of crushed ice on a platter. Nestle oysters on the half shell into the ice so they sit level.

Serve with lemon wedges and mignonette sauce on the side. Instruct guests to squeeze lemon over each oyster and eat raw with the liquor.

Prepare shooter mix

In a bowl combine tomato cocktail (or clamato), vodka (if using), hot sauce, lime juice and hot horseradish. Stir to combine and taste for balance—add more hot sauce or lime to preference.

Place one shucked oyster in a small shot glass or cordial glass. Add about 1 to 2 tablespoons of the reserved oyster liquor if there is not enough natural liquor in the oyster.

Ladle 2 to 3 tablespoons of the shooter mix over each oyster so the oyster is partially submerged. Garnish each shooter with a pinch of chopped cilantro or chives.

Serve immediately chilled. Drink the shooter in one go or tip the glass and slurp the oyster and liquid together.

Preheat and prepare

Preheat oven to 475°F (245°C). Position a rack in the middle of the oven. Line a baking sheet with foil. If you have a stable bed of coarse salt or rock salt, spread a thin layer to cradle the oysters so they don’t tip; otherwise use a rimmed baking sheet and nestle oysters into each other.

Make garlic butter

In a small saucepan over low heat melt the butter. Add minced garlic and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat, stir in lemon juice, chopped parsley, salt and pepper.

Spoon about 1 to 1 1/2 teaspoons of the garlic butter mixture onto each oyster, distributing evenly. If using, sprinkle a little grated Parmesan over each oyster.

Bake in the preheated oven for 6–8 minutes, until the butter is bubbling and the edges of the oysters curl slightly. For a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 1–2 minutes. Serve hot on a platter, garnished with extra chopped parsley and lemon wedges.