Restaurants›Simple Eats Restaurant›Oysters On The Half Shell Recipe

Oysters On The Half Shell Recipe

Inspired by Simple Eats Restaurant
Time30m
Serves6

Local Oysters

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Oysters & Garnishes

Mignonette Sauce (makes ~1 cup)

Cocktail Sauce (makes ~1 cup)

Method

Oysters & Garnishes

1

Prepare Serving Bed

Spread crushed ice in a large shallow serving platter or on individual plates to create an even bed that will cradle oyster shells and keep them cold.

2

Arrange Oysters

Place the shucked oysters on the half shell on the bed of ice, hinge-side down so they sit level and retain their liquor. Keep oysters chilled until ready to serve.

3

Finish & Serve

Just before serving, place lemon wedges on the platter, sprinkle chopped parsley lightly over the ice if using, and set bowls of mignonette and cocktail sauce nearby. Provide hot sauce on the table. Serve immediately so oysters remain cold and fresh.

Mignonette Sauce

4

Combine the finely minced shallot, red wine vinegar, coarse ground black pepper, sugar, and sea salt in a small bowl. Stir until sugar and salt dissolve. Taste and adjust seasoning: add more vinegar for acidity, more sugar for balance, or additional pepper for heat. Refrigerate for at least 15 minutes to allow flavors to marry; bring to chill before serving.

Cocktail Sauce

5

Whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce in a small bowl. Taste and adjust horseradish or hot sauce to preference. Chill until service.