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Ingredients
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Oysters
Condiments & Garnishes
Mignonette (if making fresh)
Method
Prepare oysters
Inspect and chill
Keep oysters refrigerated until just before shucking. Discard any oysters with cracked or broken shells or any that do not close when tapped prior to shucking.
Set work area
Arrange a clean, stable work surface. Place a thick kitchen towel folded on the counter to rest the oyster on and a bowl for shells. Have an oyster knife, protective glove or towel, and a small bowl of ice water nearby.
Shuck oysters
Holding an oyster cup-side down in the towel (or use a glove), insert the oyster knife at the hinge and twist gently until the shell pops. Run the knife along the top shell to sever the muscle and lift off the top shell. Tilt the oyster so liquor stays in the bottom shell and slide the knife under the oyster to detach the bottom muscle, keeping the oyster level to retain its liquor.
Clean and chill on bed of ice
Rinse any shell fragments from the oysters with a quick splash of cold water if needed. Mound crushed ice on a serving platter or individual plates and nestle the half-shell oysters on the ice so they are stable and chilled. Arrange 6 oysters evenly.
Make mignonette (if using fresh)
Combine the minced shallot, red wine vinegar, champagne vinegar, a pinch of coarse salt, and a pinch of freshly cracked black pepper in a small bowl. Stir and let sit for at least 5 minutes to mellow and allow flavors to marry. Taste and adjust acidity or salt as needed. Keep chilled until serving.
Prepare condiments & garnish
Spoon cocktail sauce into a small ramekin. Place prepared mignonette into a separate small ramekin. Put prepared horseradish and hot sauce in tiny spoons or ramekins so guests can add to taste. Cut lemon into 3 wedges for squeezing over oysters. Garnish the platter with parsley or microgreens if desired.
Serve
Place the platter of oysters on a bed of crushed ice at the center of the table. Serve immediately with lemon wedges, mignonette, cocktail sauce, horseradish, and hot sauce. To eat, loosen oyster if needed, add a small squeeze of lemon or a dab of chosen condiment, then tip the shell to the mouth and slurp the oyster and its liquor.