Oysters Recipe

Chill and prepare display

Place a large serving platter or shallow bowl on the counter. Spread the crushed ice evenly across the platter to create a bed that will stabilize the oysters and keep them cold.

Clean shells

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove dirt and grit. Discard any oysters with cracked shells or a strong unpleasant odor.

Shuck oysters

Working one at a time with a firm grip and an oyster knife (use a towel or glove to protect your hand), insert the knife at the hinge and twist to pop it open. Slide the blade along the top shell to sever the muscle and remove the top shell. Run the blade under the oyster to free the bottom muscle, taking care to preserve as much liquor (briny juice) as possible. Place each shucked oyster (in its bottom shell) on the bed of crushed ice. Repeat until all oysters are shucked.

Check for shells

Inspect each oyster for bits of shell; remove any shell fragments with the tip of the knife. Keep oysters cold on the ice and serve immediately (within 30–60 minutes after shucking).

Combine the finely minced shallot, red wine vinegar, champagne vinegar, coarse black pepper, and sea salt in a small bowl. Stir to dissolve the salt. Let the mignonette rest for 10–15 minutes at room temperature to allow the flavors to meld. Taste and adjust salt or vinegar balance if needed.

Cut the lemon into wedges and arrange on the serving platter near the oysters. Place cocktail sauce and prepared horseradish in small bowls for guests to add as desired.

Sprinkle a small amount of chopped parsley or microgreens around the ice for color, or grate a little lemon zest over some oysters just before serving. Do not overpower the oysters—garnishes should be minimal.

Serve oysters immediately on the bed of crushed ice with the mignonette, lemon wedges, cocktail sauce, and horseradish on the side. Each guest can spoon a little mignonette or horseradish onto an oyster, squeeze lemon, or use cocktail sauce as desired. Consume within 1 hour of shucking for best freshness.