Fill a large shallow platter or serving tray with crushed ice to create a stable bed for oysters. Place the tray in the refrigerator or keep on ice while you prepare sauces.

shuck oysters

Shuck 12 oysters just before serving. Hold oyster cup-side down on the ice bed, insert shucking knife at the hinge, twist to pop open, run blade under the top shell to cut the muscle, then loosen the oyster from the bottom shell leaving it in its cup. Pour off any excess shell liquor only if cloudy — retain as much liquor as possible. Arrange oysters on the chilled crushed-ice bed, cupped side down so the meat sits level.

Make Classic Cocktail Sauce

combine and adjust

In a small bowl, whisk together 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until smooth. Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce if you prefer it spicier. Chill until serving.

Make Mignonette

marinate and meld

In a small bowl, combine 3 tablespoons red wine vinegar, 1 tablespoon finely minced shallot, 1/2 teaspoon freshly ground black pepper, a pinch (1/4 tsp) sugar if using, and 1/8 teaspoon sea salt. Stir well and let sit at room temperature for at least 10 minutes to allow the shallot to mellow and flavors to marry. Taste and adjust acidity or seasoning.

Finish & Serve

Move the platter of oysters to the service table. Place small ramekins or spoons of cocktail sauce and mignonette alongside the oysters. Offer Tabasco and lemon wedges. Optionally garnish the ice bed with parsley sprigs or microgreens for presentation.

To eat: place an oyster on a small spoon or directly lift the shell, add a few drops of mignonette or a small dollop of cocktail sauce (or a squeeze of lemon and a dash of Tabasco), then slurp the oyster and liquor from the shell. Discard shells on a separate plate or bowl.