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Ingredients
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Oysters
Accompaniments
Mignonette (if making fresh)
Method
Prepare station
Chill a large serving platter or shallow bowl in the refrigerator for 10–15 minutes, or line it with a thick layer of crushed ice to create a stable, cold bed for the oysters. Keep the oysters refrigerated until ready to shuck.
Make mignonette
Quick mignonette
If using bottled mignonette, place 1/4 cup (the listed amount) in a small bowl. To make fresh: combine 3 tablespoons red wine vinegar, 2 tablespoons finely minced shallot, and 1/2 teaspoon coarsely cracked black pepper in a small bowl. Stir and let sit at room temperature for 10 minutes to mellow.
Shuck oysters
Hold an oyster flat side up in a towel or oyster glove to protect your hand. Insert a short, stiff oyster knife at the hinge and twist to pop the shell open. Run the knife along the top shell to sever the muscle and remove the top shell. Tilt the oyster so liquor collects in the cup, then run the knife under the oyster to sever the bottom muscle, leaving the oyster sitting in its deep half shell. Discard the top shell. Repeat for all 12 oysters, keeping them on the bed of crushed ice as you work.
After shucking, check each oyster and remove any loose shell fragments. Spoon or pour off a little excess liquid only if the shell is overfilled; retain the natural liquor for flavor. Arrange oysters on the chilled platter nestled in the crushed ice so they sit level and don't tip.
Assemble accompaniments
Cut the lemon into wedges. Arrange lemon, cocktail sauce, prepared horseradish, mignonette, and a small dish of hot sauce on the serving platter or on a separate condiment tray so guests can choose. Place a small spoon for the mignonette and a small fork or toothpick for the oysters if desired.
Sprinkle a light grind of freshly ground black pepper over the oysters if desired (use approximately the listed 1 teaspoon across the dozen).
Serve
Serve the oysters immediately while cold. Encourage guests to squeeze lemon or add a small spoonful of mignonette, a drop of hot sauce, or a dab of horseradish/cocktail sauce to taste. Raw Gulf oysters are best eaten the same day they are shucked.
Discard any oyster that does not smell briny and fresh (a strong sour or rotten odor indicates spoilage).