Name: STK Steakhouse - Strands Oyster On A Half Shell Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 count fresh shucked oysters (on the half shell); 4 cups crushed ice or rock salt (bed for serving); 2 count lemon wedges; 0.5 cups cocktail sauce; 0.25 cups mignonette sauce; 1 tsp hot sauce (e.g., Tabasco); 1 tsp freshly ground black pepper; 2 tbsp fresh parsley or microgreens (for garnish); 1 tbsp finely minced shallot; 2 tbs red wine vinegar; 1 tbs champagne vinegar (or extra red wine vinegar); 1 tsp freshly ground black pepper; 1 tsp fine sea salt; 0.33 cups ketchup; 2 tbs prepared horseradish (adjust to taste); 1 tbs fresh lemon juice; 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce; 0.125 tsp salt

Method

Oysters & Garnishes

Chill plate and prepare bed

Place crushed ice or rock salt in a shallow serving platter to create a stable chilled bed for the oyster shells. Spread evenly so oysters will sit level and not tip.

Shuck oysters (if not pre-shucked)

If oysters are whole and not shucked, scrub shells under cold water. Using a towel and an oyster knife, insert the tip at the hinge, twist to pop open, run the knife along the top shell to sever the muscle, remove the top shell, then slide the knife under the oyster to free it from the bottom shell, leaving the oyster in its liquor. Work carefully to avoid shell fragments. Keep oysters cold on ice as you work. (If using pre-shucked oysters, inspect for shells and excess grit and drain any excess water.)

Arrange oysters

Nestle the oyster halves on the chilled bed of ice or rock salt, spacing them attractively. Keep them level so they retain their natural liquor.

Season and serve

Set small bowls of cocktail sauce and mignonette on the platter. Place lemon wedges on the plate. Provide a small spoon for the mignonette and a tiny fork or toothpicks for the oysters. Optionally sprinkle a small pinch of freshly ground black pepper over each oyster or add a drop of hot sauce to individual oysters according to guest preference. Garnish the platter lightly with fresh parsley or microgreens for color.

Mignonette Sauce

Combine the finely minced shallot, red wine vinegar, champagne vinegar, freshly ground black pepper, and fine sea salt in a small bowl. Stir to dissolve the salt. Let the mignonette rest at least 10 minutes at room temperature (or chill for 15–30 minutes) to allow flavors to marry. Taste and adjust acidity or salt to preference. Keep refrigerated until serving and bring to near-chilled temperature before offering on the oyster platter.

Cocktail Sauce

Whisk together the ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and salt in a small bowl until smooth. Taste and adjust horseradish or hot sauce to achieve the desired heat. Chill until serving.