Half Dozen Oysters Recipe
A half dozen of chef’s selection oysters
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Ingredients
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Oysters
Accompaniments
Tools & finishing
Method
Oysters
- 1
Check and clean
Rinse the oyster shells under cold running water to remove dirt and grit. Discard any oysters with cracked or open shells that do not close when tapped.
- 2
Prepare your station
Line your serving platter or a shallow bowl with a bed of crushed ice (about 2–3 cups) to keep oysters cold and steady while serving.
- 3
Shuck oysters
Put on a glove or fold a towel to hold an oyster flat-side up. Insert the oyster knife at the hinge, twist gently until it pops, then run the knife along the top shell to sever the muscle. Remove and discard the top shell. Slide the knife under the oyster to free it from the bottom shell, keeping the oyster level so its liquor remains in the shell. Repeat for all 6 oysters.
- 4
Trim and inspect
Remove any shell fragments and trim any tough bits of muscle if desired, taking care not to lose the natural briny liquor in the shell.
- 5
Arrange
Place shucked oysters, cupped side down, on the prepared bed of crushed ice so they sit stable and chilled.
Accompaniments
- 6
Make mignonette (if not prepared)
In a small bowl combine 3 tablespoons mignonette (or make fresh by mixing 2 tablespoons finely minced shallot, 3 tablespoons red wine vinegar, a pinch of freshly ground black pepper and 1 tablespoon cold water). Stir and let sit 2–3 minutes to meld.
- 7
Portion sauces
Spoon cocktail sauce (4 tbs) into a small ramekin and place on the serving platter. Place prepared mignonette in another small bowl. Offer a small dollop (about 1 tsp) of prepared horseradish and a small dish of hot sauce alongside.
- 8
Serve
- 9
Bring the platter of oysters to the table immediately. Provide each diner with a cocktail fork. Recommend tasting oysters plain first to enjoy the natural liquor, then try with a squeeze of lemon or small amounts of mignonette, cocktail sauce, horseradish, or hot sauce according to taste.
- 10
Discard any oysters that smell strongly of sulfur or otherwise off. Consume oysters immediately while cold and fresh.