Gulf Coast Oyster Specials Recipe
Dozen Oysters on the Half Shell
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters & Garnishes
Mignonette (if making fresh)
Cocktail Sauce (if making fresh)
Method
Prepare Oysters & Station
- 1
Chill bed
Spread crushed ice across a large serving platter or tray to create a stable, cold bed for the oysters (about 6 cups). Pack the ice slightly so oysters sit level.
- 2
Rinse oysters
Rinse the oyster shells under cold running water with a stiff brush to remove grit. Discard any shells that are cracked or remain open and do not close when tapped.
- 3
Shuck oysters
Using an oyster knife and a towel or glove for grip, hold the oyster flat-side up. Insert the tip at the hinge and twist to pop. Slide the blade along the top shell to sever the muscle, remove the top shell, and then run the blade under the oyster to free it from the bottom shell while retaining its liquor. Place each oyster on the bed of ice, cup-side down so liquor stays in the shell. Repeat until all 12 are shucked.
Make Mignonette (if preparing fresh)
- 4
Combine 1 finely minced shallot, 1 tablespoon red wine vinegar, 1 tablespoon champagne (or red wine) vinegar, 1 tsp freshly ground black pepper and 1 tsp sea salt in a small bowl. Stir and let sit for at least 10 minutes at room temperature to allow flavors to meld. Taste and adjust vinegar/salt to preference. Transfer to a small serving bowl.
Make Cocktail Sauce (if preparing fresh)
- 5
In a small bowl combine 3 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, a dash of hot sauce and 1/4 teaspoon salt. Mix thoroughly and taste; add more horseradish for heat or lemon for brightness. Transfer to a small serving bowl.
Plate & Garnish
- 6
Arrange the 12 oysters on the bed of ice, spaced evenly. Place small bowls of cocktail sauce and mignonette on the platter or alongside. Tuck lemon wedges among the oysters. Add additional hot sauce and a small pinch of freshly ground black pepper over each oyster if desired. Sprinkle chopped fresh parsley or chives over the platter for color (optional).
- 7