Oysters Recipe

Make mignonette

In a small bowl, combine red wine vinegar, finely minced shallot, freshly ground black pepper and optional sugar. Stir well and let rest for at least 10 minutes to allow flavors to meld. Refrigerate if preparing more than 30 minutes ahead.

Clean shells

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

Shuck oysters

Using an oyster knife and a thick towel or glove, hold the oyster flat side up. Insert the tip of the knife into the hinge and twist gently until it pops. Run the knife along the top shell to sever the muscle and remove the top shell. Tip the oyster slightly to drain excess liquor into a small bowl (reserve liquor if desired), then slide the knife under the oyster meat to free it from the bottom shell while keeping it sitting level in its half shell.

Chill and arrange

Fill a shallow serving platter with crushed ice to create a stable bed. Place the shucked oysters on the ice, meat side up, to keep them cold and level. Scatter lemon wedges on the platter and garnish with parsley or microgreens if using.

On the platter, spoon a small amount of mignonette onto several oysters (or serve the mignonette in a small ramekin for guests). Provide small spoons for the mignonette and small forks or oyster picks if desired. Place cocktail sauce, prepared horseradish, and hot sauce in small ramekins alongside the platter.

Encourage guests to squeeze lemon over an oyster, add a touch of mignonette or sauce as desired, and eat directly from the shell. Serve immediately while oysters are cold and fresh.