Half Dozen Oysters (raw) Recipe

Chill the serving platter

Fill a shallow serving platter or large bowl with the crushed ice and spread it evenly to create a firm, cold bed for the oysters. Leave in the refrigerator or on the counter while you prepare oysters so it stays cold.

Make fresh mignonette (optional)

In a small bowl combine red wine vinegar (2 tbs) with the finely minced shallot (1 tbs) and 1 tsp freshly ground black pepper. Stir and let sit for at least 5 minutes so flavors meld. Taste and adjust acidity or pepper if desired. Transfer to a small serving ramekin.

Prepare condiments

Spoon cocktail sauce (3 tbs) into a small ramekin. Place hot sauce (1 tsp) and remaining freshly ground black pepper (1 tsp) in small containers or salt cellars. Cut lemon into 3 wedges.

Inspect oysters

Ensure oysters are alive and tightly closed. Discard any with open shells that do not close when tapped, or any with off odors.

Clean shells

Scrub shells under cold running water with a stiff brush to remove debris and grit. Rinse thoroughly.

Shuck oysters

Using an oyster knife and a thick towel or glove, hold oyster cup-side down in your hand (or on a folded towel). Insert the knife at the hinge and gently twist to pop the shell. Run the knife along the top shell to cut the muscle and remove the top shell. Tilt the oyster to drain any excess seawater, then carefully run the blade under the oyster to free it from the bottom shell, leaving it sitting in the cup shell with its liquor intact.

Arrange on ice

Place the shucked oysters, cup-side down, on the prepared bed of crushed ice, spacing them evenly. The ice will stabilize the shells and keep oysters cold.

Garnish and serve

Place the ramekins of mignonette and cocktail sauce on the platter. Sprinkle optional chopped parsley around for color, add lemon wedges, and present hot sauce and pepper alongside. Serve immediately so oysters remain chilled and fresh.

Squeeze a little lemon or add a small spoon of mignonette or cocktail sauce onto an oyster, then bring the shell to your mouth and tip the oyster and its liquor into your mouth. Chew once or twice to enjoy the full flavor, then swallow. Use hot sauce and pepper to taste.

Consume oysters promptly after shucking. Discard any remaining oysters left out at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).