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Ingredients
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Oysters
Classic condiments
Optional garnishes
Method
Oysters
Chill serving plate
Fill a shallow serving platter or bowl with crushed ice and spread it evenly to create a stable bed for the oysters. This keeps oysters cold and presents them attractively.
Arrange oysters
Nestle the 6 fresh shucked oysters into the crushed ice on the platter so they sit level and do not tip. Keep them on ice until ready to serve to maintain food safety and flavor.
Classic condiments
Mignonette (if not pre-made)
If making quick mignonette: combine 4 tbs of red wine vinegar, 1 small shallot minced (about 1 tbs), 1/2 tsp cracked black pepper and a pinch of salt. Stir and let sit 5–10 minutes to marry flavors. Transfer 4 tbs to a small ramekin for serving.
Optional garnishes
Lightly sprinkle 1 tsp chopped fresh parsley over the ice around the oysters for color if desired, and place a small pinch of freshly ground black pepper in a tiny dish for guests who want it.
Serving
Serve immediately while oysters are cold. Instruct guests to squeeze lemon over an oyster, use a small fork to loosen the oyster from the shell if needed, add a small amount of mignonette or cocktail sauce (or a drop of hot sauce), then slurp the oyster directly from the shell. Keep oysters on ice and discard any that become warm for safety.