Freshly Shucked Oysters Recipe

Chill and prepare oysters

Keep oysters refrigerated until ready to shuck. Rinse shells under cold running water with a stiff brush to remove grit. Place 8 cups of crushed ice on a large serving tray or individual plates, mounding to create a stable bed for oysters.

Shuck oysters

Using an oyster knife and a towel or glove for safety, hold the oyster flat side up. Insert knife at the hinge, twist to pop open, then run the knife along the top shell to sever the muscle. Remove the top shell, loosen oyster from the bottom shell by cutting the muscle underneath, taking care to keep the oyster liquor (juice) in the bottom shell. Place each shucked oyster on the bed of crushed ice. Arrange lemon wedges around the oysters.

Finishing touches

Grate fresh horseradish into a small bowl and offer softened butter if requested by guests. Keep oysters on ice and serve immediately once sauces are ready.

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 2 teaspoons brandy, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 tablespoon fresh lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust heat with extra horseradish or hot sauce and acidity with more lemon if desired. Cover and chill at least 20 minutes to let flavors meld. Transfer to a small serving bowl and place on the oyster tray.

In a small bowl whisk together 1 cup red wine vinegar, 2 tablespoons finely minced shallot, 1 teaspoon lightly crushed black peppercorns, 1 teaspoon granulated sugar, and 1 teaspoon sea salt until sugar and salt dissolve. Taste and, if desired, whisk in 1 teaspoon extra-virgin olive oil to soften sharpness. Cover and refrigerate at least 15–30 minutes to allow shallot to mellow. Serve chilled in a small bowl alongside oysters.