Gulf Oysters Recipe

Inspect and clean

Rinse the oysters under cold running water to remove grit and debris. Use a stiff brush to scrub each shell. Discard any oysters with cracked shells or a strong off smell.

Shuck oysters

Hold an oyster cupped-side down in a thick kitchen towel or oyster glove. Insert an oyster knife at the hinge and twist firmly until the shell pops. Run the knife along the top shell to sever the muscle and remove the top shell. Slide the knife under the oyster to cut the bottom muscle so the oyster sits free in its half shell, keeping as much liquor (briny liquid) as possible. Arrange oysters on a bed of crushed ice to keep cold.

Prepare shallot

Peel the shallot and finely mince it into very small pieces (about 2 to 3 mm).

Mix mignonette

In a small bowl combine the minced shallot, red wine vinegar, champagne vinegar, crushed peppercorns, sea salt, and freshly ground black pepper. Stir and let sit for at least 10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning if needed.

Cut the lemon into wedges and set out cocktail sauce and parsley. Pile crushed ice on a serving platter or individual plates and nestle the shucked oysters on the ice to keep them level and chilled.

Spoon a small amount (about 1/2 teaspoon) of mignonette onto each oyster or serve the mignonette in a small bowl for guests to add their own. Garnish with parsley if using and serve immediately with lemon wedges and optional cocktail sauce on the side.

Discard any oyster that doesn't close or that smells unpleasant. Enjoy oysters raw, eating them directly from the shell and sipping the liquor with each bite.