Oysters On The Half Shell Recipe
Premium Freshly harvested from our local fishery less than 48 hours ago
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Ingredients
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Oysters & Garnishes
Mignonette Sauce (if making fresh)
Tools & Safety
Method
Prepare Mignonette Sauce
- 1
Combine ingredients
In a small bowl whisk together red wine vinegar, minced shallot, freshly ground black pepper, fine sea salt, and fresh lemon juice until salt dissolves. Taste and adjust: it should be bright, tangy, and slightly peppery. Refrigerate covered for at least 15 minutes to let flavors marry.
Shucking & Plating Oysters
- 2
Clean oysters
Rinse the oyster shells under cold running water using a stiff brush to remove grit and debris. Discard any shells that are cracked or that do not close when tapped (if you checked live before).
- 3
Prepare workstation
Place a large tray or platter on a stable surface. Spread crushed ice in an even layer about 1–1.5 inches thick to create a cold bed that will hold oysters steady and keep them chilled.
- 4
Shuck oysters
Wearing a protective glove or holding the oyster wrapped in a thick towel, insert the oyster knife at the hinge and twist gently until the shell pops. Slide the knife along the top shell to sever the muscle and remove the top shell. Hold the bottom shell angled slightly to retain liquor (the natural oyster brine). Run the knife under the oyster meat to free it from the bottom shell, keeping the oyster level so liquor is not spilled.
- 5
Inspect and arrange
Check each oyster for shell fragments and remove any grit. Place each shucked oyster (in its bottom shell) on the crushed ice bed, arranging them evenly so they sit level. Reserve any excess oyster liquor in the shell — it enhances flavor and keeps the oyster lively.
Finish & Serve
- 6
Garnish and accompaniments
Cut lemon into 8–12 wedges and place on the tray. Spoon cocktail sauce into a small bowl and place on the platter. Spoon mignonette into a small serving dish. Place horseradish and hot sauce in small ramekins for guests to add to taste. Sprinkle chopped fresh parsley lightly around the platter for a fresh appearance (optional).
- 7
Serving instructions
Serve immediately while oysters are chilled. Suggest guests squeeze lemon or add a small spoonful of mignonette, cocktail sauce or a dab of horseradish before eating. Discard any oysters that smell strongly of sulfur or are off. Keep on ice; do not leave at room temperature for more than 2 hours.