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
Condiments & Garnishes
Tools
Method
Prepare Serving
Chill and bed
Spread the ice in an even layer on the serving platter to form a stable bed for the oysters. The ice should be crushed or in small chunks so shells sit level and don't wobble.
Slice the lemon in half crosswise and set on the platter. Place small bowls for mignonette and cocktail sauce on the platter as well.
Make Mignonette (if using)
Mix mignonette
In a small bowl combine the finely minced shallot, red wine vinegar (or mignonette), coarse sea salt, and freshly ground black pepper. Stir and let rest for 5–10 minutes to soften the shallot and marry flavors. Taste and adjust salt or vinegar as desired.
Shuck Oysters
Safety & positioning
Fold a thick kitchen towel over one hand or wear a cut-resistant glove. Hold one oyster flat-side up in the towel, hinge (pointed end) facing away from you.
Insert oyster knife
Insert the tip of the oyster knife into the hinge and apply gentle but firm pressure while twisting the knife to pop the hinge open. Work the blade along the top shell seam to cut the muscle and pry the top shell free. Discard the top shell.
Detach oyster
Run the knife under the oyster to sever the bottom muscle so the oyster sits loose in the shell. Keep the oyster level to retain its liquor (the briny juice) in the shell.
Clean
If there are shell fragments, use the knife tip to remove them carefully. Rinse the exterior of the bottom shell quickly under cold running water if needed, then blot excess water; do not submerge oysters or you will lose liquor.
Repeat shucking process for all 6 oysters and arrange them on the ice bed with shells level so they don't tip and spill their liquor.
Finish & Serve
Garnish and condiments
Place the small bowl of mignonette and cocktail sauce on the platter. Add a dollop of prepared horseradish to a small bowl if using, and provide hot sauce on the side. Arrange lemon halves for guests to squeeze over oysters.
Service suggestion
Serve immediately while oysters are cold and fresh. Encourage guests to eat by loosening the oyster with the tip of the oyster knife or a small fork, squeeze lemon or add a small spoonful of mignonette or cocktail sauce, then tip the oyster and liquor into the mouth or use a small fork.
If you must hold oysters short-term, keep them on the ice bed and cover loosely with plastic wrap in the refrigerator; consume within 1–2 hours for best quality.