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Ingredients
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Oysters & Serving
Classic Condiments
Mignonette Sauce (makes ~1 cup)
Cocktail Sauce (makes ~1 cup)
Method
Oysters & Serving
- 1
Chill and prepare serving tray
Line a large shallow serving platter or sheet pan with an even layer of crushed ice (about 4 cups). Pack the ice so oysters will sit level and not tip; this keeps them cold and presents attractively.
- 2
Shuck and inspect oysters
Shuck the Gulf oysters if not already shucked: hold the oyster flat-side up with a thick towel, insert an oyster knife at the hinge, twist to pry open, cut the muscle along the top shell, discard or rinse top shell, loosen the bottom muscle and preserve the liquid (liquor) in the cup. Rinse any shell fragments from the oyster and place each oyster in its half shell on the bed of crushed ice. Aim for 24 oysters total. Keep oysters refrigerated until plating.
- 3
Mignonette Sauce (makes ~1 cup)
- 4
Combine 1/2 cup red wine vinegar, 3 tbsp finely minced shallot, 1 tsp freshly ground black pepper, 1/2 tsp granulated sugar (optional), and 1/4 tsp sea salt in a small bowl. Stir to dissolve the sugar and salt. Let the mixture sit at least 10 minutes at room temperature to mellow and allow flavors to marry. Taste and adjust salt or sugar as needed. Chill until serving.
Cocktail Sauce (makes ~1 cup)
- 5
In a bowl, whisk together 3/4 cup ketchup, 3 tbsp prepared horseradish (more or less to taste), 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, and 1/2 tsp hot sauce if desired. Taste and adjust horseradish or lemon for heat/acidity. Refrigerate until serving.
Final Assembly & Service
- 6
Shortly before serving, transfer chilled oysters on ice to the service platter if not already plated. Place small bowls of mignonette and cocktail sauce near the oysters, and set hot sauce and lemon wedges for guests. Instruct guests to spoon a small amount of mignonette or cocktail sauce onto each oyster or squeeze lemon, then tip the shell to the mouth and enjoy. Discard any oyster that smells strongly of ammonia or appears dried out.