Oysters On The Half Shell Recipe

Clean oysters

Rinse oysters under cold running water to remove dirt and debris. Use a stiff brush to scrub shells. Discard any oysters with cracked shells or that remain open when tapped.

Shuck oysters

Place a thick towel on a stable surface and hold one oyster cupped-side down in the towel (or wear a protective glove). Insert the tip of the oyster knife at the hinge and twist gently until it pops. Run the knife along the top shell to sever the muscle and lift off the top shell. Slide the knife under the oyster to sever the bottom muscle, keeping the oyster level to retain its liquor. Repeat for remaining oysters.

Arrange on ice

Spread crushed ice on the serving platter to form a stable bed. Nestle each shucked oyster, cup-side down, into the ice so the oyster liquor stays in the shell and the brine remains chilled.

Combine 3 tablespoons red wine vinegar, the finely minced shallot, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon fine sea salt in a small bowl. Stir and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed.

Place small bowls of cocktail sauce, prepared horseradish (and hot sauce if desired), and the mignonette on the platter among the oysters.

Cut lemon into 3 wedges and place around the oysters. Add a parsley sprig near each set of two oysters for color.

Serve immediately with small forks or oyster forks so guests can loosen the oyster from the shell if needed. Recommend tasting: a squeeze of lemon, a drop of mignonette, or cocktail sauce/horseradish to preference.