Gulf Coast Oyster Specials: Dozen Oysters On The Half Shell Recipe

Rinse

Rinse the oysters under cold running water to remove grit and sea debris. Use a brush if needed. Discard any oysters with cracked shells or that do not close when tapped.

Set up

On a large tray, spread the coarse salt in an even layer to create a stable bed. Mound crushed ice on top of the salt to keep oysters cold and level for serving.

Protect your hand

Put on a thick glove or fold a towel and hold the oyster with it, cupped side down and hinge away from you. This prevents slipping and protects your hand while shucking.

Shuck oysters

Insert the oyster knife at the hinge, twist gently to pop it open. Run the knife along the top shell to cut the adductor muscle and remove the top shell. Tilt the oyster so liquor collects in the bottom shell, then slide knife under the oyster to detach the bottom adductor muscle, keeping the oyster level to retain its liquor. Repeat for all 12 oysters.

Check and clean

Inspect each oyster for shell fragments; remove any with the knife or rinse carefully with a small amount of cold water without losing the liquor. Place each oyster on the ice bed on its half shell, arranged so they sit level.

Mignonette

In a small bowl, combine the red wine vinegar (3 tbs), finely minced shallot (1 tbs) and 1/2 tsp cracked black pepper. Stir and let sit for at least 10 minutes to mellow and blend flavors. Transfer to a serving bowl.

Cocktail sauce

Place prepared cocktail sauce (1/2 cup) in a small serving bowl. If desired, stir in 1 tsp hot sauce and 1 tsp prepared horseradish for extra heat, or serve horseradish and hot sauce on the side for guests to add to taste.

Garnish

Arrange lemon wedges on the tray and sprinkle finely chopped parsley lightly over the ice for color (optional).

Place the tray of oysters on the half shell on the prepared salt-and-ice bed so that each oyster sits stable and level. Arrange the small bowls with mignonette, cocktail sauce, and a bowl for hot sauce/horseradish near the oysters. Add lemon wedges around the oysters.

Serve immediately so oysters remain cold and fresh. Provide small forks or picks for diners to loosen oysters if needed. Recommend consuming raw oysters promptly; discard any uneaten raw oysters after 2 hours at room temperature and after 4 hours on ice in warm environments to ensure food safety.