Coastal Oysters Recipe

Chill and arrange oysters

Keep oysters well chilled until just before serving. Place crushed ice in a large shallow serving platter or individual trays to form a bed. Nestle the shucked oysters (on the half shell) into the ice, hinge side down so they sit level. Reserve any liquor that comes with the oysters in a small bowl or container to use in the mignonette if desired.

Trim and wipe lemon: Cut lemons into 8 wedges and remove seeds. Place wedges on the serving platter. Garnish with parsley sprigs if using. Return oysters to refrigerator while preparing sauces, or keep on ice if ready to serve.

Make cocktail sauce

In a medium bowl, combine ketchup (1 cup), prepared horseradish (3 tbs), Worcestershire sauce (1 tsp), fresh lemon juice (1 tbsp), hot sauce (1 tsp), salt (1 tsp) and freshly ground black pepper (1 tsp). Stir thoroughly until smooth and taste. Adjust heat or tang: add more horseradish for heat, more lemon for brightness, or a touch more ketchup to mellow. Chill the sauce for at least 10 minutes to let flavors meld, then transfer to a small serving bowl and refrigerate until serving.

Prepare mignonette

In a small bowl combine finely minced shallot (1 each), red wine vinegar (3 tbsp) and champagne vinegar (1 tbsp). If you reserved oyster liquor, add up to 1 tablespoon to soften the acidity of the vinegar (optional). Add salt (1 tsp) and finely ground black pepper (1 tsp), then stir in minced chives (1 tbsp) if using. Taste and adjust: add a pinch more sugar or a splash more oyster liquor/water if the vinegar is too sharp. Cover and chill for at least 10–15 minutes to allow shallot to mellow and flavors to marry.

Final seasoning: Just before serving, taste the mignonette once more and adjust seasoning. If the shallot bites too strongly, let it sit another 10 minutes in the fridge. Serve in a small bowl alongside the oysters.

Arrange serving bowls of cocktail sauce and mignonette on the platter with the oysters. Provide lemon wedges and small forks or oyster picks. Encourage diners to spoon a small amount of either sauce onto each oyster, add a squeeze of lemon if desired, and slurp directly from the shell.

Storage and timing: Keep leftover sauces refrigerated up to 3 days. Oysters should be consumed the same day they are shucked and kept well chilled on ice until eaten.