Fresh Seasonal Oysters Recipe

Clean oysters

Rinse oysters under cold running water and scrub shells with a stiff brush to remove dirt and debris. Discard any oysters with cracked shells or that do not close when tapped.

Chill bed

Spread crushed ice evenly on a large serving platter or tray to create a stable, cold bed for the oysters. Keep the ice replenished as needed so oysters remain cold while you shuck and serve.

Lemon

Cut lemons into wedges and arrange on the platter for guests to squeeze over raw or steamed oysters.

Safety & position

Place an oyster cup-side down in a towel or wear a shucking glove to protect your hand. Hold the oyster with the hinge facing you. Keep your fingers away from the blade path.

Insert knife

Use an oyster knife and insert the tip into the hinge with a gentle twisting motion. Work the blade until the shell pops open. Do not try to force the knife far inside; small controlled movements are safer.

Separate top shell

Run the blade along the inside of the top shell to sever the muscle and lift off the top shell. Discard the top shell.

Free oyster & retain liquor

Run the knife gently under the oyster to detach the bottom muscle, being careful to preserve as much of the oyster liquor (briny liquid) as possible. Place the oyster in its half shell on the prepared bed of crushed ice.

Serve immediately

Serve the raw shucked oysters immediately with lemon wedges and condiments (mignonette, cocktail sauce, grated horseradish). Instruct guests to eat oysters by tipping the shell to their mouth and slurping the oyster and liquor.

Prepare steamer

Fill a large pot with about 1 inch (2–3 cm) of water and place a steaming rack or basket inside. Bring water to a vigorous simmer over high heat.

Steam oysters

Place oysters in the steamer basket in a single layer if possible. Cover the pot and steam for 4–7 minutes depending on size: 4 minutes for small, 6–7 minutes for large. Oysters are done when shells begin to pop open.

Cool & open

Remove oysters with tongs and let cool slightly. Using an oyster knife and towel, open steamed oysters the same way as raw: insert at the hinge (it will be easier) and cut the muscle, then serve in the bottom shell. Retain hot liquor for serving if desired.

Serve steamed

Arrange steamed oysters on the bed of crushed ice (or on a heated platter if preferred) and serve with lemon wedges, hot sauce, melted butter, or the cocktail sauce/mignonette.

Combine the finely minced shallot, red wine vinegar, coarsely ground black pepper, and fine sea salt in a small bowl. Stir and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust salt or vinegar if needed. Chill briefly before serving.

In a small bowl, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce. Taste and adjust horseradish or hot sauce to desired heat. Refrigerate until ready to serve.

Place shucked (raw) or opened steamed oysters on the chilled bed of crushed ice, arranging shells flat so the liquor doesn't spill. Garnish with a small dollop of mignonette or a drop of cocktail sauce on the oyster if you prefer, or let guests dress each oyster themselves. Offer grated fresh horseradish, lemon wedges, crackers or toasted baguette slices, and microgreens or parsley for garnish.

Keep oysters cold and consume raw oysters within 2 hours of shucking. Steamed oysters should be eaten hot or within 30 minutes if held at warm temperature. Discard any oysters that are off-odour or have shells closed after steaming.