Bywater Oysters Recipe

Chill and prepare bed

Place crushed ice in a large shallow platter or individual serving trays to create an even bed for the oysters. Refrigerate or keep in a cool area while you shuck to keep oysters cold.

Shuck oysters

Using a clean oyster knife and a towel or glove for protection, hold an oyster cupped-side down. Insert the knife into the hinge, twist to pop open, then run the knife along the top shell to sever the muscle. Remove the top shell, loosen the oyster from the bottom shell by sliding the knife under the meat, but keep the oyster in its half shell and retain its liquor. Discard any broken shells or debris. Arrange each oyster on the chilled crushed-ice bed, nestling them so the shells remain level. Wipe any excess water or shell fragments from the shell rims.

Final touch

Place lemon wedges around the platter and set out cocktail forks and small bowls of the two sauces (cocktail sauce and mignonette). If using, provide a small bowl of prepared horseradish on the side.

In a small bowl combine ketchup (3 tbs), prepared horseradish (2 tbs), fresh lemon juice (1 tbs), Worcestershire sauce (1 tsp), hot sauce (1 tsp), sea salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch more salt if muted. Chill briefly (10–15 minutes) to let flavors meld before serving.

In a small bowl whisk together red wine vinegar (3 tbs) with the finely minced shallot (2 tbs). Stir in minced parsley (1 tsp, optional), freshly ground black pepper (1 tsp) and sea salt (1 tsp). Let sit at room temperature for at least 10 minutes to allow the shallot to soften and flavors to marry. Taste and adjust acidity or salt as needed.

If serving extra horseradish, spoon it into a small ramekin. Provide cocktail forks and napkins for guests. Keep the platter on ice and serve immediately so oysters remain cold and fresh.