Oyster Platter Recipe

1. Chill and prepare bed

About 30 minutes before serving, place crushed ice in the serving platter or on a rimmed tray to create an even bed that will hold oyster shells level and cold.

2. Shuck oysters (if not pre-shucked)

Using an oyster knife and thick glove or towel, hold oyster with cup side down and hinge facing you. Insert tip of knife into hinge, twist gently to pop, run the knife under the top shell to sever the muscle and remove top shell. Tilt knife and sever the bottom muscle, leaving oyster in the cup with its liquor. Take care to keep the oyster level so liquor remains in shell. Repeat for all oysters. Discard any oysters that smell strongly off or have broken shells.

3. Arrange oysters on ice

Nestle each shucked oyster into the crushed-ice bed so they rest level. Squeeze one lemon half over a few oysters to taste to test seasoning. Keep platter refrigerated or on ice until ready to serve; oysters are best served very cold. If transporting, keep covered and iced.

4. Combine red wine vinegar, minced shallot, cracked black pepper, and sea salt in a small bowl. Stir to dissolve salt. Add chopped chives if using. Taste and adjust acidity or salt — the shallot should be bright but not overpowering. Refrigerate until service; flavors meld after 10–15 minutes.

5. Whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt in a bowl until smooth. Taste and increase horseradish for more heat if desired. Chill until serving.

6. Whisk mayonnaise, wasabi paste, lime juice and zest, and a pinch of salt in a small bowl until homogeneous. Adjust wasabi to your heat preference. Keep chilled until serving.

7. Cut remaining lemon into wedges and arrange on the platter. Place small bowls with mignonette, cocktail sauce, and wasabi-lime aioli on the platter or alongside. Garnish the ice with seaweed or decorative greens if desired. Arrange crackers or toasted baguette slices nearby and place cocktail forks for guests.

8. To serve: instruct guests to use a fork to loosen the oyster from the shell if needed, add a small spoonful of desired sauce or a squeeze of lemon, then slurp the oyster and its liquor directly from the shell.