Oysters On A Half Shell* Recipe

Chill and prepare serving bed

Fill a large shallow platter or individual plates with an even bed of crushed ice or rock salt (about 4 cups) to stabilize oysters and keep them cold. Return platter to refrigerator while you prepare sauces.

Shuck oysters

Rinse oyster shells under cold running water and scrub to remove grit. Holding an oyster cupped side down in a thick towel or wear a glove, insert an oyster knife into the hinge and twist to pop it open. Slide the knife along the top shell to sever the muscle and remove the top shell. Run the knife under the oyster to sever the bottom muscle, leaving the oyster resting in the deeper (bottom) shell. Drain any excess liquid (liquor) only if there is grit, otherwise keep liquor with the oyster. Place oysters on the chilled ice bed. Repeat for all oysters.

Finish with lemon

Cut 2 lemons into wedges. Arrange lemon wedges on the platter so guests can squeeze fresh juice over oysters as desired.

In a small bowl combine 1/2 cup red wine vinegar with 2 tablespoons very finely minced shallot. Add 1 teaspoon coarsely cracked black pepper and 1/4 teaspoon finishing sea salt. Stir to combine and let sit at least 10–15 minutes at room temperature to mellow and allow shallot flavor to infuse. Taste and adjust: add more vinegar for brightness, a pinch more salt if needed, or an extra tablespoon of minced shallot for texture. Keep chilled until serving.

Transfer mignonette to a small serving bowl or spoon it into baby ramekins so guests can spoon a little onto each oyster. Mignonette can be made up to 4 hours ahead and kept refrigerated.

In a small bowl combine 1/2 cup ketchup with 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and 1/8 teaspoon salt. Stir well and taste; increase horseradish or hot sauce for more heat, or more lemon for brightness. Chill until serving.

Spoon cocktail sauce into a small serving bowl or ramekin alongside mignonette.

Arrange shucked oysters on the chilled ice bed with the deep cup facing up so each oyster rests in its liquor. Place small bowls of mignonette and cocktail sauce on the platter. Scatter lemon wedges and optional microgreens or chopped chives for color. Provide cocktail forks and napkins.

Serve immediately while oysters are cold and fresh. Instruct guests to add a small spoonful of mignonette or a dab of cocktail sauce (or simply a squeeze of lemon) to each oyster and eat directly from the shell.

Safety note: consume raw oysters the day they are prepared. Discard any oysters with broken shells, off smell, or that do not close tightly before shucking. Keep oysters well chilled until served.