Raw Oysters Recipe

Check and chill

Inspect each oyster to ensure shells are closed or seal when tapped. Keep oysters refrigerated until ready to shuck, and place 4 cups of crushed or shaved ice on a serving platter to create a chilled bed.

Shuck oysters

Using an oyster knife with a thick towel or glove for protection, hold oyster flat side up. Insert the knife at the hinge, twist gently to pop, then run the knife along the top shell to cut the muscle. Remove and discard the top shell, loosen the oyster from the bottom shell by cutting the bottom muscle, keeping the oyster liquor in the shell. Trim any jagged shell fragments. Place each shucked oyster on the ice bed, arranging cups-side down so the liquor remains in the shell. Repeat for all oysters.

Garnish

Wedge the two lemons and place them on the platter. Optionally scatter microgreens or extra crushed ice around the oysters to present cold and attractive.

In a small bowl, combine 1 cup ketchup, 2 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice, 1 tsp hot sauce (optional), and 1 tsp freshly ground black pepper. Stir until smooth and taste; add more horseradish or hot sauce if you prefer more heat. Refrigerate until serving. Transfer to a small serving ramekin and place on the platter beside the oysters.

In a small bowl whisk together 3 tbs red wine vinegar, 1 tbs fresh orange juice, 1 tbs fresh lemon juice and 1 tsp granulated sugar until sugar dissolves. Add the finely minced shallot, 1 tsp chopped chives, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Stir and let rest for at least 10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning — add a touch more sugar if too tart, or more vinegar if you prefer brighter acidity. Chill briefly if desired.

Arrange the chilled oysters on the crushed ice bed with a small ramekin of cocktail sauce and a ramekin or spoon of citrus mignonette on the platter. Provide lemon wedges for squeezing. Serve immediately with small forks or cocktail picks so guests can loosen the oyster, add a small spoonful of sauce or mignonette to taste, squeeze lemon if desired, and eat directly from the shell.