Oysters Recipe

Clean oysters

Rinse the oysters under cold running water to remove sand and debris. Scrub the shells with a stiff brush and discard any with cracked shells or strong off odors.

Prepare serving bed

Spread the coarse sea salt or crushed ice in a shallow platter or tray to create a stable bed to cradle the oysters. This keeps them level and chilled when served.

Shuck oysters

Wrap one hand in a kitchen towel (or wear a glove) to hold the oyster cup-side down. Insert the tip of the oyster knife into the hinge (the pointed end) and twist gently until it pops. Run the knife along the top shell to sever the muscle and lift off the top shell. Tilt slightly to drain and slide the knife under the oyster meat to release it from the bottom shell, keeping the oyster and its liquor (juices) in the cup. Place each shucked oyster on the prepared salt/ice bed immediately to keep chilled.

Make shallot mignonette

Finely mince the shallot. In a small bowl combine the minced shallot, red wine vinegar, olive oil, freshly ground black pepper, and fine sea salt. Stir and let rest at least 5–10 minutes to mellow and blend flavors. Taste and adjust salt or vinegar if needed. Transfer to a small serving dish.

Make cocktail sauce

In a small bowl combine the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Stir until smooth and taste; add more horseradish for heat or lemon for brightness. Transfer to a small serving dish.

Serve

Arrange the chilled shucked oysters on the salt/ice bed. Garnish the platter with lemon wedges and sprinkle chopped parsley lightly over the tray if desired. Serve immediately with mignonette and cocktail sauce on the side. Instruct guests to use a small fork or tilt the shell to bring the oyster and liquor to the lips; squeeze lemon or add a small spoonful of sauce to taste.

Keep oysters cold at all times and consume immediately after shucking. Discard any oyster with an off smell or that does not close before shucking (if unopened). Leftover shucked oysters can be refrigerated tightly covered and consumed within 24 hours; do not freeze raw oysters intended for immediate raw service.