Ostiones En Su Concha Recipe

Clean and chill oysters

Rinse the unopened oyster shells under cold running water to remove dirt and debris. Use a stiff brush if necessary. Place the oysters in the refrigerator while you prepare tools and garnishes so they are cold before shucking.

Prepare serving bed

Spread the crushed ice evenly on a large shallow platter or individual plates to create a stable bed for the oysters. Leave a little room for sauces and lemon wedges.

Shuck oysters

Using an oyster knife and a thick glove or towel to protect your hand, hold one oyster cup-side down. Insert the knife at the hinge, twist gently until it pops, then slide the blade along the top shell to cut the muscle. Remove the top shell and discard. Run the knife under the oyster to free it from the bottom shell, keeping the oyster's liquor (natural juice) in the shell. Place each shucked oyster on the bed of crushed ice immediately to keep it cold and level.

Arrange and garnish

Arrange the dozen oysters evenly on the ice. Tuck lemon wedges around the oysters. Sprinkle chopped parsley lightly around the platter for color. Place small bowls of cocktail sauce, mignonette, prepared horseradish, and hot sauce nearby so diners can help themselves.

Finish and serve

Grind a little fresh black pepper over the oysters if desired. Serve immediately while oysters are cold and fresh. Advise diners to eat oysters directly from the shell with a small fork, adding a squeeze of lemon or a dab of sauce to taste.

If you are preparing mignonette from scratch, combine the finely minced shallot, red wine vinegar, crushed black pepper, sugar (if using) and fine sea salt in a small bowl. Stir to dissolve the salt and sugar. Refrigerate at least 15 minutes to allow flavors to meld. Taste and adjust seasoning. Chill until ready to serve.

If using store-bought cocktail sauce and prepared horseradish, place them in small serving bowls. For a quick cocktail sauce: mix 1 cup ketchup with 2 tbsp prepared horseradish, 1 tsp lemon juice and a few dashes of hot sauce, then taste and adjust. Keep chilled until serving.