Oysters Recipe

Chill and prepare bed

Pack a large, shallow serving platter or tray with an even layer of crushed ice to create a stable chilled bed for the oysters; keep the platter in the refrigerator while you finish preparations.

Shuck and check oysters

If oysters are not pre-shucked, use an oyster knife to shuck them. Clean shells under cold running water. Hold oyster flat side up, insert knife at hinge, twist to pop, run knife under the meat to free it from the shell, and remove any loose shell fragments. Retain oysters in their deep (bottom) half shell. Discard any oysters that smell off or are open and do not close when tapped.

Arrange oysters

Place the shucked oysters on the chilled crushed-ice bed, arranging them so they sit level and their briny liquor stays in the shell. Space evenly for presentation. Keep the platter on ice and refrigerate until ready to serve (no more than 1 hour).

Garnish and serve

Garnish platter with lemon wedges and parsley if using. Serve immediately with small spoons for mignonette and cocktail sauce, and toothpicks or small forks for the oysters.

In a small bowl combine 1 cup ketchup and 1/4 cup prepared horseradish. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust heat or horseradish to preference. Chill at least 15 minutes so flavors meld before serving.

In a small jar or bowl, combine 1/2 cup red wine vinegar with the finely minced shallot. Add 1 teaspoon freshly ground black pepper and 1/4 teaspoon fine sea salt. If using, add 1 teaspoon lemon zest for a brighter note. Stir to dissolve the salt, then cover and refrigerate for at least 30 minutes to allow the shallot to soften and flavors to marry. Serve chilled alongside the oysters.