Select Oysters Recipe

Chill and prepare bed

Place crushed ice in a shallow serving platter or individual oyster plates to create a stable cold bed. Arrange parsley sprigs intermittently on the ice for presentation and to steady oyster shells.

Keep oysters cold: store shucked oysters on ice while you prepare accompaniments. Do not let oysters sit at room temperature for more than 20 minutes.

Make mignonette

In a small bowl combine red wine vinegar and champagne vinegar. Add the finely minced shallot, cracked black pepper, fine sea salt, and sugar (if using). Stir to dissolve salt and sugar. Taste and adjust acidity or salt; refrigerate at least 10 minutes to let flavors meld. Keeps covered in the refrigerator up to 3 days.

Check and finish oysters

Taste each oyster liquor and remove any shell fragments. Arrange 12 shucked oysters on the prepared ice bed, spacing evenly. For each oyster, add a small spoonful (about 1/2 tsp) of mignonette to some oysters, a drop of hot sauce to others, and place dollops of cocktail sauce and small swipes of prepared horseradish on a few so guests can choose. Place lemon wedges on the platter.

Serve immediately with crackers or toasted baguette slices on the side. Provide small forks and napkins. Advise guests to eat oysters straight from the shell, optionally with a squeeze of lemon and their choice of sauce.

Food safety: Use only fresh, well-refrigerated oysters from a reputable source. Keep oysters on ice and serve within 2 hours of plating. Discard any oysters with off odors or that do not close prior to shucking (if whole).