Jumbo Oysters Recipe

Chill bed

Pile crushed ice onto a large platter or baking sheet to create a stable chilled bed for the oysters. Spread evenly so shells will sit level.

Clean shells

Rinse the oysters under cold running water and use a brush to scrub off any dirt, barnacles, or debris. Discard any oysters with cracked shells or that remain open and do not close when tapped.

Shuck oysters

Using an oyster knife and wearing a towel or glove for protection, hold an oyster cupped-side down. Insert the tip of the knife into the hinge and twist gently until it pops. Slide the knife along the top shell to cut the muscle and remove the top shell. Run the knife under the oyster to detach the bottom muscle, keeping the oyster level so it retains its liquor. Place each shucked oyster on the bed of ice in its bottom shell.

In a small bowl combine the red wine vinegar, minced shallot, chopped parsley or chives, coarsely ground black pepper, sugar and a pinch of sea salt. Stir until the sugar dissolves. Taste and adjust acidity or salt; set aside for at least 5 minutes to allow flavors to meld.

In a second small bowl mix the ketchup, prepared horseradish, lemon juice, Worcestershire sauce and hot sauce if using. Taste and adjust horseradish and hot sauce to desired heat. Cover and refrigerate until ready to serve.

Arrange the platter of oysters on the chilled bed of ice. Place the mignonette and cocktail sauce bowls on the platter or alongside. Garnish with lemon wedges and herb sprigs. Offer freshly cracked black pepper at the table.

To eat: squeeze a little lemon onto an oyster or spoon a small amount of mignonette or cocktail sauce over it, then tip the shell and slurp the oyster and its liquor. Repeat with remaining oysters.

Total prep time is quick (see estimatedTime). Keep oysters chilled on ice until just before serving. Consume fresh oysters the same day. Discard any oyster with off odor or unusually cloudy liquor.