Oysters On The Half-shell* Recipe

Chill and arrange

Place crushed ice in a shallow serving platter or rimmed tray and create a level bed. Scatter seaweed or rock salt over the ice to stabilize shells. Keep platter refrigerated while you prepare sauces.

Shuck (if needed)

If you have whole oysters, scrub shells under cold running water. Hold an oyster flat-side up in a thick towel. Insert an oyster knife at the hinge and twist to pop. Run the blade under the top shell to cut the muscle and remove the top shell. Tip oyster so liquid (liquor) stays in the deeper half shell; run blade under oyster to release from bottom shell. Place each half-shell on the prepared bed of ice, arranging them so they sit level. Repeat until all oysters are on the platter. If using pre-shucked oysters, simply arrange them on the ice bed.

Nestle lemon wedges around the oysters. Keep plated oysters chilled until ready to serve (no more than 30–45 minutes out of refrigeration).

Combine ingredients

In a small bowl, combine 4 tbs red wine vinegar with 2 tbsp very finely minced shallot. Add 1 tsp freshly ground black pepper, 1 pinch sea salt and 1 tsp granulated sugar if you prefer a slightly mellowed acidity.

Rest

Stir thoroughly and let the mignonette sit for at least 10 minutes at room temperature (or chilled) so the shallots soften and flavors meld. Taste and adjust salt or sugar as needed.

Transfer to a small serving bowl or spoon for the platter.

Mix sauce

In a small bowl, whisk together 0.5 cup ketchup, 2 tsp prepared horseradish, 0.5 tsp Worcestershire sauce, 1 tsp hot sauce and 1 tsp fresh lemon juice. Taste and adjust horseradish or hot sauce to preferred heat level.

Chill until serving and transfer to a small serving bowl or spoon.

Bring the platter of oysters to the table with the mignonette, cocktail sauce (if using), lemon wedges and small spoons. Encourage guests to add a small spoonful of mignonette or a drop of lemon (or a dollop of cocktail sauce) to each oyster before slurping it from the shell.

Optionally finish with a light sprinkle of chopped parsley or chives and a grind of black pepper. Discard any oysters with an off smell or that do not slurp easily (indicates they may be dead before cooking).

Return any leftover oysters to refrigeration promptly; do not leave raw shellfish at room temperature for extended periods.