Full Dozen Oysters Recipe

Inspect & chill

Check each oyster for broken shells or off odors; discard any with cracked shells or a strong unpleasant smell. Rinse the outside of oysters under cold running water to remove dirt and debris. Place crushed ice in a wide shallow serving platter or bowl and mound so oysters can sit securely.

Shuck oysters

Using an oyster knife and protection (thick towel or glove), hold an oyster flat-side up with the hinge facing you. Insert the tip of the oyster knife into the hinge and twist gently until it pops. Run the knife along the top shell to sever the muscle and remove the top shell. Tip: keep the oyster level so the liquor stays in the shell. Run the blade under the oyster to free it from the bottom shell, leaving it seated in its bottom shell. Repeat for all 12 oysters.

Arrange the shucked oysters on the prepared crushed-ice bed, spacing them evenly so they sit upright and the liquor remains in each shell. Place lemon wedges around the platter and garnish with parsley or microgreens.

Combine the finely minced shallot, red wine vinegar, freshly cracked black pepper, and a pinch of salt in a small bowl. Stir to dissolve the salt. Taste and adjust acidity or pepper to preference. Transfer to a small serving ramekin.

In a small bowl, mix ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and a dash of hot sauce if using. Stir until smooth. Adjust horseradish or hot sauce to desired heat. Transfer to a small serving ramekin.

Serve the platter immediately while oysters are cold. Provide small forks if available, along with ramekins of mignonette and cocktail sauce, lemon wedges, and crackers. Instruct guests to add a small squeeze of lemon or a spoonful of mignonette/cocktail sauce to each oyster before eating. Discard any uneaten oysters after 2 hours at room temperature; keep on ice if serving longer.