Gulf Oysters Recipe

Inspect and chill

Rinse the oysters under cold running water to remove grit and seaweed. Discard any oysters with cracked shells or that remain open when tapped. Place crushed ice in a wide serving platter or rimmed baking sheet to create a bed for the oysters; set aside in the refrigerator or on the counter if serving immediately.

Shuck the oysters

Working one at a time, hold an oyster flat-side up in a thick towel or wear a glove. Insert the tip of the oyster knife at the hinge, twist gently until the shell pops. Slide the knife along the top shell to cut the adductor muscle and remove the top shell. Run the knife under the oyster to free it from the bottom shell but keep it level to retain the liquor. Place each shucked oyster on the bed of crushed ice. Arrange lemon wedges around the oysters and place forks nearby.

Safety note

Keep shucked oysters cold and serve immediately. If not eating straight away, keep oysters on ice and consume within 2 hours for best quality.

Combine the minced shallot, red wine vinegar, champagne vinegar, black pepper, and sea salt in a small bowl. Stir and taste; adjust salt or vinegar balance if needed. Let the mignonette sit at room temperature for at least 10 minutes to soften the shallot flavor. Transfer to a small serving bowl and place beside the oysters.

In a small bowl whisk together the prepared horseradish, ketchup, fresh lemon juice, Worcestershire sauce, hot sauce, and black pepper until smooth. Taste and add more horseradish or hot sauce to increase heat. Chill briefly or serve immediately in a ramekin beside the oysters.

Prepare butter

Preheat oven broiler to high or heat oven to 450°F (230°C). In a small saucepan melt the butter over low heat, add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in chopped parsley, coarse black pepper, and optional Parmesan.

Warm briefly under broiler

If you want half the oysters warm, transfer the shucked oysters on their shells to a baking sheet, spoon about 1 teaspoon of the garlic butter over each oyster, and broil 1–2 minutes just until butter bubbles and edges of the oyster firm slightly. Watch carefully; oysters cook quickly. Remove and place back on ice or serve on a warm platter, depending on preference.

Serve oysters on the bed of crushed ice with mignonette, spicy horseradish cocktail sauce, and lemon wedges. Encourage guests to loosen oysters with a fork, squeeze lemon or spoon on sauce to taste, and slurp directly from the shell. Provide napkins and an empty bowl for shells.

Leftovers: If any unopened oysters remain in shell, keep refrigerated and use within 24 hours; do not keep shucked oysters more than 2–3 hours on ice for best quality and safety.