Half-dozen Raw Oysters Recipe
Freshly shucked oysters served with cocktail sauce, tabasco, and lime wedges
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Cocktail sauce
Garnishes & Condiments
Tools & finishing
Method
Preparation
Chill and prep
Place a layer of crushed ice on the serving platter or in a wide shallow bowl to create a bed for the oysters; this keeps them cold and stable. Chill small serving bowl for the cocktail sauce in the refrigerator if time allows.
Rinse the outside of the oyster shells under cold running water to remove grit. Pat shells dry with a towel.
Shucking oysters
Position and protect
Wrap the hand holding the oyster in a kitchen towel or wear a cut-resistant glove, holding the oyster cup-side down (deeper half down) with the hinge facing you.
Insert knife
Insert the tip of a shucking knife into the hinge and twist gently to pop the shell. Run the knife along the top shell to sever the adductor muscle and lift off the top shell. Discard the top shell.
Release oyster
Slide the knife under the oyster meat to sever the bottom adductor muscle so the oyster sits loose in the half shell. Take care to retain as much of the oyster liquor (natural juices) as possible.
Place each shucked oyster on the chilled bed of crushed ice, arranging them cup-side down so they remain level and the liquor is retained.
Make cocktail sauce
In the chilled small serving bowl combine 1 tablespoon ketchup, 1 teaspoon prepared horseradish (add more for extra heat), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and a pinch of black pepper.
Stir thoroughly, taste, and adjust seasoning: add more horseradish for heat, more lemon for brightness, or more hot sauce for vinegar heat. Keep refrigerated until serving.
Garnish & serve
Arrange the half-dozen oysters on the bed of crushed ice with the small bowl of cocktail sauce on the platter. Place lime wedges around the oysters.
Serve with a small bottle of Tabasco or individual dashes (6 dashes provided) so guests can add heat as desired. Offer freshly ground black pepper to taste.
To eat: squeeze a lime wedge over an oyster if desired, add a small spoonful of cocktail sauce or a dash of Tabasco, and tip the oyster into the mouth to enjoy with its liquor. Discard shells after eating.