Oysters On A Half Shell* Recipe

Chill and prepare serving platter

Fill a large serving platter or shallow bowl with an even layer of crushed or shaved ice (about 4 cups). This will keep the oysters cold and stable on the shells.

Keep oysters refrigerated on ice until just before serving. If the oysters are whole and need shucking, ensure you use a proper oyster knife and a thick glove or towel to hold the oyster. Insert the knife at the hinge, twist to pop, slide the blade to cut the muscle, and free the top shell. Run the blade under the oyster to free it from the bottom shell, leaving the oyster in its bottom shell with the liquor retained.

Place each shucked oyster, cup side down, on the bed of crushed ice. Arrange 24 oysters evenly, leaving space for sauce dishes or spoons. Place lemon wedges around the platter.

Combine 2 tbsp very finely minced shallot and 4 tbsp red wine vinegar plus 1 tbsp champagne vinegar in a small bowl.

Add 1 tsp cracked black pepper and 1 tsp kosher salt. Stir to dissolve the salt. Taste and adjust acidity or salt as needed — the mignonette should be bright and slightly tangy with a pronounced shallot note.

If using, stir in 1 tsp finely chopped fresh parsley for color. Cover and refrigerate the mignonette for at least 15 minutes (or up to 2 hours) to let flavors meld. Bring to near-chill temperature before serving.

In a small bowl, combine 6 tbsp ketchup with 3 tbsp prepared horseradish. Mix until smooth.

Stir in 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce. Season with a 1/4 tsp pinch of kosher salt and taste. Add more horseradish for heat or lemon for brightness as preferred.

Transfer the cocktail sauce to a serving dish and refrigerate briefly until serving. Offer additional horseradish at the table for guests who want extra heat.

Arrange small spoonfuls of mignonette and cocktail sauce in individual ramelets or a divided sauce tray and place on the platter among the oysters.

Serve the oysters on the bed of ice with lemon wedges. Instruct guests to squeeze fresh lemon on an oyster if desired, then add a small spoonful of mignonette or a dab of cocktail sauce, and eat directly from the shell.

Keep the oysters on ice and serve immediately. Discard any oysters that do not look or smell fresh. Provide a bowl for used shells and small forks or cocktail forks if desired.