Local Oysters Recipe

Make Mignonette

Combine red wine vinegar, minced shallot, cracked black pepper, sea salt and sugar (if using) in a small bowl. Stir to dissolve salt and sugar. Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to let flavors meld.

Make Cocktail Sauce

In a small bowl, whisk together ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice and hot sauce. Season with a pinch of salt. Chill until ready to serve.

Cut lemon into wedges and place horseradish and hot sauce in small ramekins for guests to add to oysters as desired. Set aside parsley sprigs for garnish.

Rinse the oysters under cold running water and scrub shells with a stiff brush to remove grit. Discard any shells that are cracked or that do not close when lightly tapped.

Prepare your workstation: place a towel or glove under your non-dominant hand (to protect it) and a bowl nearby to collect shells. Keep the oyster knife in your dominant hand.

Hold an oyster with the hinge (pointed end) facing you. Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop. Run the knife along the top shell to sever the adductor muscle and lift off the top shell. Discard the top shell.

Slide the knife under the oyster meat to sever the bottom adductor muscle, keeping the oyster level so it sits in its liquor (the natural briny liquid). Check for shell fragments and remove them. Repeat until all oysters are shucked.

Spread crushed ice on the serving platter or tray to create an even bed. Arrange shucked oysters on the ice, cup-side down so they sit level, leaving space between them. Place mignonette, cocktail sauce, lemon wedges, horseradish, and hot sauce ramekins on the platter. Garnish with parsley sprigs if using.

Serve immediately while oysters are cold and fresh. Instruct diners to squeeze lemon or spoon a small amount of mignonette or cocktail sauce onto each oyster and slurp the oyster and its liquor directly from the shell. Offer additional hot sauce or horseradish to taste.

Leftover oysters: do not keep shucked oysters at room temperature. If not consumed, cover and refrigerate and consume within 24 hours. Discard any oysters with off smells or that have opened prior to shucking.