Oyster On The Half Shell* Recipe

Inspect and clean oysters

Keep oysters cold until ready to shuck. Scrub shells under cold running water with a stiff brush to remove debris. Discard any oysters with cracked shells or a strong foul odor.

Set up station

Line a serving platter or large shallow bowl with crushed ice to create a stable bed for the oysters. Place a kitchen towel or wear a glove to protect your hand while shucking.

Shuck the oysters

Hold an oyster flat side up with the hinge facing you. Insert the tip of the oyster 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. Tip the oyster so liquor (the briny liquid) stays in the bottom shell and carefully slide the knife under the oyster to detach it from the bottom shell, keeping it level. Place each shucked oyster on the ice bed immediately. Repeat for all oysters.

Strain any large shell fragments from the oyster liquor with the knife or a small fine mesh strainer if needed.

Combine red wine vinegar, minced shallot, freshly ground black pepper, and fine sea salt in a small bowl. Stir to dissolve the salt. Taste and adjust acidity or seasoning: add a bit more vinegar if you prefer brighter acidity, or a pinch more salt for balance. Let rest for at least 10 minutes to marry flavors (can be made up to 4 hours ahead and chilled).

In a separate small bowl, mix ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and optional hot sauce. Taste and adjust horseradish for heat and lemon for brightness. Chill until serving.

Arrange the shucked oysters on the bed of crushed ice so they sit level and steady. Spoon about 1/2 tsp of mignonette over each oyster if serving that style, or set the mignonette and cocktail sauce in small ramekins for guests to choose. Place lemon wedges and crackers on the platter. Garnish sparsely with chopped parsley if desired (optional).

Serve immediately while oysters are cold and fresh. Provide small forks or oyster forks and napkins. Consume oysters the same day they were shucked; discard any leftover raw oysters after 24 hours refrigerated.