Dozen Oysters Recipe

Check and clean

If oysters are still in the shell and closed, discard any that are open and do not close when tapped. Rinse shells under cold running water to remove mud and grit. Use a stiff brush if needed.

Shuck (if necessary)

Place a towel on a stable surface and hold the oyster cupped side down. Insert an oyster knife at the hinge and twist gently until the shell pops. Slide the knife along the top shell to sever the muscle and remove the top shell. Run the knife under the oyster to free it from the bottom shell, keeping the oyster level to retain its liquor. Repeat for all oysters.

Cover the seafood platter or serving tray with an even layer of crushed ice (about 4 cups) to create a chilled bed for the oysters and to keep them cold during service.

Nestle each shucked oyster (or whole shells if serving on the half shell) on the crushed ice, spacing evenly so they sit level and the natural liquor remains in the shell.

Tuck lemon wedges and parsley sprigs around the oysters for garnish.

Cocktail sauce

If using store-bought cocktail sauce, transfer to a small bowl. For a quick homemade cocktail sauce, mix 3/4 cup ketchup with 2 tbs prepared horseradish, 1 tbs Worcestershire, and 1 tsp lemon juice; adjust heat to taste.

Mignonette

For the mignonette sauce, mix 1/2 cup red wine vinegar with 2 tbs finely minced shallot, 1/2 tsp freshly ground black pepper, and a pinch of salt. Allow to rest at least 10 minutes for flavors to meld.

Place cocktail sauce, mignonette, and prepared horseradish/hot sauce each into separate small bowls and place them on the serving tray near the oysters.

Serve the platter immediately while oysters are cold. Provide small forks or oyster forks for diners. Recommend squeezing lemon, adding mignonette or cocktail sauce, or a drop of hot sauce or horseradish to taste.

Discard any oysters that appear off (unpleasant odor or unusual appearance). Consume raw shellfish promptly and keep chilled until eaten.