Oysters On The Half Shell Recipe

Clean and chill

Rinse the oyster shells under cold running water and scrub to remove dirt. Place crushed ice in a large shallow serving platter or tray to create a cold bed.

Shuck oysters

Hold an oyster with a towel or glove, flat side up. Insert an oyster knife at the hinge, twist to pop open, run the knife under the top shell to sever the muscle and discard top shell. Run the knife under the oyster to free it from the bottom shell but leave it seated in the bottom shell with its liquor. Repeat for all oysters (about 24). Arrange the oysters on the bed of crushed ice with the deeper cup down so they sit level.

Tuck lemon wedges around the platter. Keep oysters chilled on ice until ready to serve. Serve immediately once sauces are arranged.

In a small bowl combine ketchup (1 cup), prepared horseradish (3 tbs), 1 tbs lemon juice, Worcestershire (1 tsp), and 4 dashes hot sauce. Stir until smooth. Taste and adjust heat or acidity with extra horseradish or lemon. Chill for at least 15 minutes to let flavors meld.

Combine the minced shallot (1 tbs) with red wine vinegar (3 tbs), champagne vinegar (1 tbs), coarsely ground black pepper (1 tsp) and a pinch of salt in a small bowl. Stir and refrigerate at least 15–20 minutes so the shallot softens and the flavors marry. Stir again before serving.

Whisk together 2 tbs hot sauce, 1 tsp melted butter and 1 tsp fresh lemon juice in a small bowl. Keep at room temperature; this is for guests who want a warm-spicy accent. Drizzle sparingly over oysters or serve in a small ramekin.

Place the chilled platter of oysters on the table with small bowls of cocktail sauce, mignonette, and the spicy finishing sauce. Sprinkle chopped parsley over the ice if using. Provide lemon wedges and small forks or oyster picks. Advise guests to spoon a little of their preferred sauce over an oyster, squeeze lemon if desired, and eat directly from the shell.