1/2 Dozen Raw Oysters Recipe

chill and arrange

Cover a large shallow platter or serving tray with a layer of crushed ice about 1/2 inch thick to bed the oysters. Keep remaining crushed ice on hand in a bowl to replenish as needed so the oysters stay cold while serving.

If oysters are not yet shucked: hold the oyster with a folded kitchen towel, insert an oyster knife at the hinge, twist to pop, run the knife along the top shell to sever the muscle, discard top shell, and carefully run the knife under the oyster to free it from the bottom shell while preserving its liquor. Place oysters on the half shell onto the iced platter.

Sprinkle oysters lightly with a few drops of fresh lemon juice just before serving, or leave lemon wedges alongside for guests to squeeze.

In a small bowl combine red wine vinegar and very finely minced shallot. Stir to marry and let sit 5–10 minutes to mellow the raw shallot.

Season with black pepper and fine sea salt, tasting and adjusting. If desired, whisk in 1 teaspoon extra-virgin olive oil to round the acidity. Chill briefly (5–10 minutes) if you prefer a cold sauce before serving.

Transfer to a small serving ramekin and place on the platter next to the oysters.

In a small bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce and, if using, hot sauce. Mix until smooth and taste; add more horseradish for heat or lemon for brightness.

Chill briefly if desired and spoon into a small ramekin to serve alongside the oysters.

Arrange the two ramekins (mignonette and cocktail sauce) and lemon wedges on the iced platter with oysters. Scatter the saltine crackers on a separate small plate or alongside the platter.

Keep platter on ice and serve immediately so oysters remain cold. Advise guests to use a small fork or tilt the shell to slurp the oyster, adding a small spoonful of mignonette or a dab of cocktail sauce as desired, and enjoy with a cracker.

Replenish crushed ice as needed to maintain temperature throughout service.