Oysters Recipe

Make Mignonette

In a small bowl combine 3 tablespoons red wine vinegar, 2 tablespoons finely minced shallot, 1 teaspoon finely ground black pepper, 1 teaspoon granulated sugar and 1 teaspoon sea salt. Stir until sugar and salt dissolve. Cover and refrigerate at least 15 minutes to let flavors meld.

Make Cocktail Sauce

In a separate bowl mix 1 cup ketchup, 3 tablespoons prepared horseradish (adjust to taste), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce if using. Taste and adjust horseradish or lemon. Cover and refrigerate until serving.

Cut the lemons in half. Place crushed ice on a serving platter to form a bed for oysters. Scatter a little extra ice around bowls of mignonette and cocktail sauce to keep them cold.

Rinse oysters under cold running water to remove grit. Discard any with cracked shells or an off smell.

Place a thick glove or folded towel over one hand. Hold one oyster cup-side down (deeper half) in the towel. Insert the tip of the oyster knife at the hinge (the pointed end) and twist gently until the shell pops. Run the knife along the top inside edge to sever the muscle and lift off the top shell. Keep the oyster level so the liquor (juices) remain in the cup.

Slide the knife under the oyster meat to detach it from the bottom shell but leave it sitting in the bottom shell with its liquor. Check for and remove any shell fragments. Repeat with remaining oysters.

Arrange oysters on the bed of crushed ice with the cup-side down so they sit level. Place the bowls of mignonette and cocktail sauce, extra hot sauce, and lemon halves on the platter. Garnish with chopped parsley if desired.

To serve: squeeze a little lemon or spoon a small amount of mignonette or cocktail sauce onto each oyster, then tip oyster from shell into mouth, or use a small fork. Eat immediately. Discard any uneaten oysters after two hours at room temperature; keep refrigerated if holding longer.