Un-shucked East Coast Canadian Oysters Recipe
Served on the half shell and packed on ice, with our house made sauces, lemon, parsley and freshly grated horseradish
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
Sauces
Garnishes
Presentation
Method
Preparation
Shuck the Oysters
Carefully shuck the East Coast Canadian oysters, keeping the oyster meat in the bottom shell. Discard the top shell.
Prepare the Sauces
In separate bowls, mix the mayonnaise, ketchup, hot sauce, and lemon juice to create a cocktail sauce. Adjust the hot sauce to taste.
Prepare Garnishes
Chop the fresh parsley and grate the horseradish. Cut the lemon into wedges.
Serving
Plate the Oysters
On a large platter, arrange the shucked oysters on a bed of ice. Ensure they are stable and won't tip over.
Add Sauces and Garnishes
Serve the oysters with the cocktail sauce, chopped parsley, grated horseradish, and lemon wedges on the side.