Fresh Oysters Recipe

Chill and prepare serving bed

Spread crushed ice or rock salt evenly on a large platter or individual plates to create a stable bed for the oysters. Refrigerate the bed while you prepare the sauces and shuck the oysters so they stay cold.

Inspect and clean oysters

Rinse the oyster shells under cold running water to remove grit. Discard any oysters with cracked shells or that do not close when tapped (they may be dead).

Shuck oysters

Wrap an oyster in a kitchen towel with the hinge exposed. Hold with the towel in your non-dominant hand and use the oyster knife to insert at the hinge. Twist gently 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 meat to cut the bottom muscle, leaving the oyster level in the half shell with its liquor intact. Arrange oysters on the chilled bed, spaced evenly. Repeat for all oysters.

Final touch before serving

Place lemon wedges around the platter. If any oysters have excess shell fragments, remove them carefully. Keep oysters chilled on ice until ready to serve (do not let them sit at room temperature).

Combine the minced shallot, red wine vinegar and 1 tablespoon champagne in a small bowl. Stir in the chopped chives, sea salt and freshly ground black pepper. Taste and adjust acidity — if it tastes too sharp, stir in an additional teaspoon of champagne or a pinch more sugar (optional). Refrigerate the mignonette for at least 15 minutes to allow flavors to meld; bring it out of the fridge 5 minutes before serving so it’s not ice-cold. Spoon into a small shallow bowl for serving.

In a bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce and ground black pepper. Taste and increase horseradish or hot sauce to preference. Chill until serving. Transfer to a small serving bowl or ramekin.

If you prefer bright, punchy fresh horseradish, mix the grated fresh horseradish root with apple cider vinegar and a pinch of salt in a small bowl. Let sit for 5–10 minutes to mellow. Fresh horseradish is very potent—serve a small amount in its own dish so guests can add to taste.

Arrange the mignonette, cocktail sauce, and fresh horseradish dishes around the oyster platter. Garnish with microgreens or chopped parsley if using. Provide small spoons for the mignonette and cocktail sauce and a tiny spoon or fork for the fresh horseradish. Serve immediately, with lemon wedges for squeezing over oysters.