Dozen Raw Oysters Recipe

Clean oysters

Rinse the oyster shells under cold running water to remove grit and debris. Use a stiff brush if needed. Discard any shells that are cracked or open and do not close when tapped.

Prepare work station

Spread crushed ice on the serving platter or in a shallow tray to create a cold bed for the oysters. Sprinkle 1 tablespoon sea salt evenly over the ice to help stabilize the oysters and keep them chilled.

Shuck oysters

Wrap one hand in a thick kitchen towel or wear a glove. Hold the oyster cup-side down and hinge (pointed) end toward you. Insert the tip of the oyster knife into the hinge and twist gently until the shell pops. Slide the knife along the top shell to cut the adductor muscle, remove the top shell, and carefully free the oyster from the bottom shell by sliding the knife under the oyster. Keep the oyster level so it retains its liquor (briny liquid). Repeat for all 12 oysters.

Arrange oysters

Place each shucked oyster on the bed of crushed ice, cup side down so the oyster liquor pools in the bottom shell. Arrange oysters in a single layer on the platter.

In a small bowl, combine 1 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon black pepper. Stir thoroughly and taste; adjust horseradish or hot sauce to preference. Chill until serving. Transfer to a small serving bowl and place on the platter with the oysters.

Cut 2 limes into wedges and arrange around the platter. Place a small container of Tabasco (or set of bottles) on the side so guests can add extra heat. Garnish the platter with 4 parsley sprigs if desired.

Serve immediately: present the platter with the chilled oysters, cocktail sauce, lime wedges, and hot sauce. Instruct diners to add a squeeze of lime or a dash of Tabasco to taste and enjoy each oyster raw directly from the shell.

Keep oysters cold at all times and serve within 2 hours of shucking. Discard any oysters with off smells or that do not appear plump and fresh. Recommend consuming raw shellfish only if sourced from a reputable supplier and within recommended local safety guidelines.