Oysters On The Half Shell Recipe

Clean and chill

Rinse the oyster shells under cold running water with a scrub brush to remove grit. Place a shallow serving tray or large platter in the refrigerator or freezer for 10 minutes to chill. Fill the platter with crushed ice to create a stable bed for oysters.

Shuck oysters

Using an oyster knife and a towel to protect your hand, hold an oyster flat side up. Insert the knife at the hinge, twist gently until the shell pops, then run the blade along the top shell to cut the muscle and remove the top shell. Loosen the oyster from the bottom shell but keep it sitting in the shell to retain its liquor. Repeat for all oysters. Transfer each shucked oyster onto the prepared bed of crushed ice as you work. Keep refrigerated until plating.

Cut the lemon into wedges and set aside for serving.

Peel (optional) and very finely dice 1/2 English cucumber. Place the cucumber in a small sieve over a bowl, sprinkle with a pinch of kosher salt, let sit 5 minutes, then press or gently squeeze to remove excess liquid. This keeps the mignonette from becoming watery.

In a small bowl combine the minced shallot, red wine vinegar, champagne vinegar, sugar, freshly ground black pepper, and olive oil. Stir until the sugar dissolves.

Add the drained diced cucumber and minced chives to the vinegar mixture. Taste and adjust seasoning with up to another 1/4 teaspoon kosher salt or more pepper if desired. Chill the mignonette for at least 10 minutes to meld flavors; can be made up to 4 hours ahead and refrigerated.

In a small bowl whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt until smooth. Taste and adjust heat or acidity—add more horseradish for heat, more lemon for brightness. Chill until ready to serve.

Arrange the bed of crushed ice with oysters nestled evenly. Place small ramekins or spoons with cucumber mignonette and cocktail sauce on the platter (or spoon a small dollop of each sauce directly onto each oyster if preferred).

Garnish the platter with lemon wedges and scatter microgreens or parsley if using. Provide cocktail forks and napkins. Serve immediately so oysters remain cold and fresh.