Coastal Oysters (6) Recipe

Chill and arrange

Place crushed ice (or a layer of coarse sea salt) on a serving platter or shallow bowl to create a stable bed. Arrange the 6 shucked oysters on the half shell on the ice so they sit level and chilled.

Set lemon wedges on the platter so diners can squeeze fresh lemon over oysters as desired.

In a small bowl combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce, 1/8 teaspoon sea salt and a pinch (1/16 tsp) black pepper.

Stir thoroughly until smooth. Taste and adjust heat (more horseradish or hot sauce) or acidity (more lemon) to preference. Refrigerate until ready to serve; sauce can be made up to 1 day ahead.

In a small jar or bowl combine 3 teaspoons red wine vinegar, 1 tablespoon finely minced shallot, 1/2 teaspoon coarsely ground black pepper, 1 teaspoon finely chopped chives (if using) and 1/4 teaspoon sugar (if using).

Stir to dissolve the sugar and let sit at least 10 minutes at room temperature to mellow and allow flavors to marry. Taste and adjust acidity or pepper as desired. Keep chilled until service; can be made the same day.

Place small serving spoons or ramekins with the cocktail sauce and mignonette on the platter beside the oysters so guests can add their preferred condiment to each oyster.

Optionally tuck microgreens or parsley sprigs into the ice bed for presentation. Serve immediately so oysters remain chilled. Provide napkins and a small fork or pick for each guest.