Oysters Recipe

Make the mignonette

In a small bowl combine red wine vinegar, finely minced shallot, freshly ground black pepper, and sea salt. Stir to dissolve the salt. Add chopped chives if using. Cover and refrigerate at least 15 minutes to let flavors marry.

Make the cocktail sauce

In another bowl mix ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce and salt. Taste and adjust horseradish and hot sauce to preference. Cover and refrigerate until ready to serve.

Arrange a serving platter or shallow bowl and spread crushed ice to create a stable bed for the oysters. Keep sauces chilled near the serving area. Have lemon wedges and hot sauce ready.

Clean the oysters

Rinse each oyster under cold running water to remove dirt and barnacles. Use a brush if needed. Drain briefly.

Position and protect

Place a thick towel on your work surface and fold it to create a secure base. Set an oyster cup-side down (rounded side) in the towel so the hinge faces you. Hold the oyster firmly with the towel or wear a cut-resistant glove.

Insert the knife and pop the hinge

Insert the tip of the oyster knife into the hinge and twist gently until you feel it pop. Do not force. Wriggle the knife to open a small gap.

Slide and cut the top shell

Run the knife along the inside of the top shell to sever the adductor muscle. Pry the top shell off and discard it. Tilt the oyster slightly to keep the liquor (the natural juice) in the bottom shell and catch any debris in the small bowl if desired.

Release the oyster

Slide the knife under the oyster to free it from the bottom shell, keeping the oyster level so it sits in its liquor. Check for and remove any shell fragments.

Plate the oysters

Nestle each shucked oyster on the bed of crushed ice so it stays cold and level. Repeat until all oysters are shucked.

Garnish each oyster with a small spoonful of mignonette or a dab of cocktail sauce, or serve sauces on the side. Offer lemon wedges and hot sauce for guests to finish to taste.

Consume shucked oysters immediately or within 2 hours when left at room temperature; keep refrigerated on ice and consume within 24 hours. Discard any oysters with off smells or that do not close tightly before shucking. Clean tools and surfaces with hot soapy water after use.