Oysters Half Shell Recipe

Chill a large serving platter or trays in the refrigerator for 10–15 minutes. Just before serving, place crushed or shaved ice in an even layer on the platter to create a stable cold bed for the oysters.

Make cocktail sauce

In a small bowl, combine 1 cup ketchup, 3 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice, 1 tsp hot sauce and 1 tsp freshly ground black pepper. Whisk together until smooth and taste; adjust horseradish or hot sauce for heat and lemon or salt to balance acidity. Chill until ready to serve. Transfer to a small serving bowl and refrigerate.

Make mignonette

In a small bowl, combine 4 tbs red wine vinegar, 2 tbs finely minced shallot, 1 tsp coarsely ground black pepper, 1 tsp finely ground sea salt, and 1 tsp granulated sugar (if using). Add 1 tbs fresh lemon zest if desired. Stir to dissolve the salt and sugar. Let the mixture rest in the refrigerator for at least 10 minutes to mellow and allow flavors to marry. Taste and adjust salt, pepper or vinegar as needed; the mignonette should be bright and tangy.

Clean oysters

Rinse the oyster shells under cold running water and scrub them with a stiff brush to remove dirt and debris. Drain briefly.

Stabilize oyster

Place a folded kitchen towel on the counter. Hold an oyster flat-side up in the towel with the hinge facing you (or use a glove for protection).

Shuck oyster

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 cut the adductor muscle, then separate and remove the top shell. Carefully slide the knife under the oyster meat to sever the bottom adductor, leaving the oyster sitting in the deeper half shell with its liquor intact. Inspect for shell fragments and remove any loose bits. Repeat for all oysters.

Arrange oysters on ice

Nestle each shucked oyster on the prepared crushed ice bed, spacing them evenly so they remain stable. Keep the oysters level so the natural liquor (brine) is retained in each shell. If the plating surface will be out for longer than 30 minutes, keep oysters on ice in the refrigerator and only place on the service platter immediately before serving.

Place small bowls of cocktail sauce and mignonette on the platter among the oysters or serve in individual ramekins. Add lemon wedges around the platter. Garnish lightly with parsley or microgreens if using.

To eat: provide guests with a small fork or pick. For each oyster, they can add a small spoonful of mignonette or a dab of cocktail sauce, or squeeze lemon juice. Serve immediately while oysters are cold and fresh.