Oysters Recipe

Clean oysters

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

Set up work area

Place a folded kitchen towel or a thick glove on a stable surface to protect your hand. Have an oyster knife, a bowl for liquor (optional), and a tray of crushed ice ready.

Shuck oysters

Hold the oyster cup-side down in the towel. Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop. Slide the knife along the top shell to sever the muscle, then lift off the top shell. Run the knife under the oyster to free it from the bottom shell, keeping as much liquor (the natural juice) as possible in the shell. Place each shucked oyster on the crushed ice, right-side up to retain liquor.

Combine the finely minced shallot, red wine vinegar, cracked black pepper, granulated sugar (if using) and a pinch of sea salt in a small bowl. Stir and let sit for at least 10 minutes to mellow and marry flavors. Taste and adjust acidity or salt as desired. Transfer to a small serving spoon or ramekin.

Arrange the bed of crushed ice on a serving platter. Nestle the shucked oysters into the ice to keep them steady and cold. Place lemon wedges, hot sauce, mignonette, and any optional sauces/toppings on the platter or in small bowls for guests.

How to eat

Squeeze a little lemon or a few drops of mignonette onto an oyster (avoid drowning it). Tip the shell to your lips and slurp the oyster and its liquor from the shell. Add hot sauce, cocktail sauce, or horseradish to taste.

Preheat

Preheat broiler to high (or grill to medium-high).

Prepare butter topping

Melt butter and stir in minced garlic and a pinch of salt. Optional: mix in chopped parsley or a teaspoon of grated horseradish for heat.

Broil or grill

Place oysters on a tray so they sit level. Spoon about 1 teaspoon of the garlic butter onto each oyster. Broil or grill for 3–5 minutes until butter is bubbly and edges of the oyster begin to curl slightly. Remove carefully and serve hot.

Eat shucked oysters as soon as possible; refrigerate at 32–40°F (0–4°C) if storing for a short time and consume within 24 hours. Discard any oysters that smell off or show signs of spoilage. If you are immunocompromised, pregnant, elderly, or very young, follow local food-safety guidance regarding raw shellfish consumption.