Bitescoastal Oysters Recipe

Chill and arrange

Place crushed ice in a large shallow serving tray or on individual plates, creating a level bed to hold the oysters. Cover the ice with a thin layer so shells sit steady. Keep oysters cold in the refrigerator until ready to serve (up to 1 hour).

If oysters are not already shucked, carefully shuck them: hold oyster flat-side up, insert shucking knife at hinge, twist to open, cut the muscle on the top shell, tilt to drain and loosen bottom muscle, then set oyster in half shell on the ice. Maintain oysters chilled throughout.

Place lemon wedges around the oysters on the ice for guests to squeeze as desired.

In a small bowl combine ketchup and prepared horseradish. Stir until evenly blended.

Add Worcestershire sauce, fresh lemon juice, and hot sauce. Taste and adjust horseradish or hot sauce to reach your preferred heat level.

Season with a pinch of sea salt and freshly ground black pepper. Transfer sauce to a small serving bowl and refrigerate until ready to serve (can be made 1 day ahead).

Combine red wine vinegar and minced shallot in a small bowl. Stir to release shallot aroma and slightly soften it.

Add freshly ground black pepper and a pinch of sea salt. Stir, then fold in chopped chives if using.

Let the mignonette sit at least 10–15 minutes at room temperature to meld flavors, then refrigerate until serving. Bring back to cool temperature before presenting (can be made several hours ahead).

Arrange the chilled oysters on the ice bed so they sit level and are easy to pick up. Place small bowls of cocktail sauce and mignonette on the tray or on the table near the oysters.

Provide lemon wedges and small forks or toothpicks for guests. Optionally sprinkle microgreens or chopped parsley lightly over the ice around oysters for a fresh look.

Serve immediately while oysters are cold. Recommend 4 oysters per person as a cocktail portion.