Raw Oysters Recipe

Select and chill

Buy or obtain 12 fresh, live oysters from a reputable source. Keep them cold on ice from purchase until serving. Discard any with cracked shells or that do not close when tapped.

Prepare serving bed

Pile 4–6 cups of crushed ice on a large serving platter to create a stable bed that will keep oysters level and cold.

Shuck oysters one at a time just before serving: Wrap oyster in a thick towel or wear a glove, insert an oyster knife at the hinge, twist gently to pop open, run the knife under the top shell to release the muscle, discard the top shell, and then carefully slide the knife under the oyster to free it from the bottom shell while retaining the liquor (briny juice). Place each oyster on the bed of crushed ice in its half shell.

In a small bowl combine 2 tablespoons finely minced shallot, 4 tablespoons red wine vinegar, 1 tablespoon champagne vinegar, 1 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar, and 1 teaspoon sea salt. Stir until sugar and salt dissolve. Taste and adjust acidity — if too sharp, add a little more sugar or a splash more champagne vinegar. Refrigerate for at least 10 minutes to let flavors meld.

Give the mignonette a quick stir before serving; portion into a small serving bowl so diners can spoon it over oysters.

Cut the lemon in half and then into wedges. Place lemon wedges and small bowls of cocktail sauce, prepared horseradish mixed with hot sauce (optional: mix horseradish and hot sauce together in a small dish), and additional hot sauce on the platter alongside the oysters.

Arrange parsley sprigs around the ice for color. Add remaining 2 cups crushed ice to fill any gaps so oysters sit level. Serve immediately so oysters remain cold. To eat: use a small fork to loosen the oyster if needed, squeeze a little lemon or spoon a small amount of mignonette or cocktail sauce onto the oyster, then slurp the oyster and its liquor from the shell. Discard empty shells as you go.

Keep oysters chilled and eat within a few hours of shucking. If an oyster smells strongly of ammonia or otherwise off, do not eat it. Use only live oysters (shells tightly closed prior to shucking). If serving to people with compromised immune systems, consider serving cooked oysters instead.