Oyster Bar Recipe

1. Chill and prepare display

Fill a large shallow serving platter or tray with crushed ice in an even layer about 1–1.5 inches thick. Scatter seaweed or a bed of rock salt over the ice to stabilize shells and for presentation. Keep the tray in the refrigerator while you shuck and dress oysters.

2. Shuck oysters

Rinse oysters under cold running water and scrub to remove grit. Using an oyster knife and a thick towel or glove, hold an oyster cup-side down, insert the knife at the hinge, twist gently to pop, run the blade along the top shell to release the muscle, lift off the top shell, then slide the knife under the oyster to free it from the bottom shell, leaving the oyster in its deep shell with liquor intact. Work quickly and keep oysters chilled. Repeat until all oysters are shucked (about 24).

3. Arrange on ice

Nestle each oyster in the prepared ice bed so they sit level and are stable. Spoon any excess oyster liquor back into each shell. Place lemon wedges, small bowls of cocktail sauce, mignonette, horseradish and hot sauce on the tray or on a separate service board so guests can help themselves. Set cocktail forks and napkins nearby.

4. Combine red wine vinegar, minced shallot, coarse ground black pepper and fine sea salt in a bowl. Stir and let sit at least 10–15 minutes at room temperature to mellow and marry flavors. Taste and adjust salt or pepper. Transfer to a small serving dish and chill until service. This yields about 1 cup.

5. In a bowl, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce and black pepper until smooth. Taste and adjust horseradish or hot sauce to preferred heat. Refrigerate until service. This yields ~1½ cups.

6. If offering hot oysters in addition to raw: preheat grill to medium-high or oven broiler on high. In a bowl, blend softened butter, minced garlic, chopped parsley, grated Parmesan and lemon juice to make a compound butter. Spoon about 1 teaspoon of compound butter atop each shucked oyster. Place oysters on a grill-safe tray or baking sheet and grill/broil for 3–6 minutes until edges just curl and butter is bubbling and slightly browned. Serve immediately on a warm plate (not on crushed ice).

7. Keep raw oysters cold (on ice) until just before serving and discard any oysters that have been left at room temperature for more than 2 hours. Encourage guests to add a squeeze of lemon, a dab of mignonette or cocktail sauce, or a bit of horseradish and hot sauce to taste. Provide instructions for eating: loosen oyster with fork, bring shell to mouth and sip the liquor, or use fork to lift oyster and bite. Consume raw shellfish within 2 hours of plating for best quality and safety. Refrigerate leftovers promptly and consume within 24 hours.