Fresh Oysters On The Half Shell Recipe

Chill and arrange

Place a large shallow platter or serving tray in the freezer for 5–10 minutes to chill. Fill the platter with an even bed of crushed ice (about 4 cups) so oyster shells will sit level. If oysters are not yet shucked, shuck them carefully: insert an oyster knife at the hinge, twist to open, run the knife under the oyster to detach from the shell, and keep the oyster liquor in the cup. Arrange oysters on the crushed ice, cup side down so the liquor remains in the shell.

Place lemon wedges around the oysters and keep the platter chilled until ready to serve. Serve immediately after preparing the sauces.

In a small mixing bowl, combine 60 ml champagne and 30 ml red wine vinegar. Add the finely minced shallot (1), 1 teaspoon sugar, and 1 teaspoon freshly ground black pepper. Whisk to dissolve the sugar and let stand for at least 10–15 minutes to allow the shallot to mellow and flavors to marry. Taste and adjust acidity or pepper as desired. Stir in 1 tablespoon finely chopped parsley if using. Refrigerate until ready to serve. Bring to near-chilled (not frozen) before plating.

In a small bowl combine 120 ml ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce if using. Season with 1/4 teaspoon salt. Mix thoroughly and taste; add more horseradish or hot sauce for heat, or more lemon for brightness. Chill until ready to serve.

Peel and finely grate the horseradish root to yield about 1 tablespoon. Toss immediately with 1 teaspoon white vinegar and 1/8 teaspoon salt to stabilize color and flavor. Transfer to a small ramekin and cover; keep refrigerated and serve cold alongside oysters. Fresh horseradish is very pungent—advise diners to add sparingly.

Arrange small bowls or spoons with the champagne mignonette, cocktail sauce, and fresh horseradish around the oyster platter. Optionally sprinkle microgreens or chopped parsley over the ice for color. Add cracked black pepper to taste. To eat: squeeze lemon over an oyster, add a small spoonful of mignonette or cocktail sauce (or a tiny amount of fresh horseradish), then tip oyster from shell into mouth.