Place a large serving platter or shallow bowl in the freezer for 10–15 minutes or fill with ice to chill. When ready to serve, spread crushed ice evenly across the platter to create a bed to hold oysters steady and cold.

Arrange oysters

Place each shucked oyster on the half shell atop the crushed ice, arranging them in a single layer. Keep oysters cold until ready to serve. Provide lemon wedges on the side so guests can squeeze fresh lemon over oysters to taste.

Classic Mignonette

Make mignonette

In a small bowl combine red wine vinegar, finely minced shallot, freshly cracked black pepper, sugar, and sea salt. Stir well to dissolve sugar and salt. Taste and adjust seasoning—mignonette should be bright and slightly sharp to complement the oysters. Cover and refrigerate at least 10 minutes to let flavors meld; can be made up to 24 hours ahead.

Serve mignonette

Transfer mignonette to a small serving bowl and place it on the platter with oysters so guests can spoon a small amount over each oyster.

Cocktail Sauce

Mix cocktail sauce

In a small bowl combine ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, hot sauce, and black pepper. Stir until smooth and well combined. Taste and adjust horseradish or hot sauce for desired heat. Chill briefly before serving if made ahead.

Serve cocktail sauce

Spoon cocktail sauce into a small bowl and set alongside the oysters for guests to add to oysters or use as a dip.