Fresh Duxbury Oysters On The ½ Shell Recipe

Chill and prepare serving bed

Fill a serving platter or large shallow bowl with crushed ice to a depth of about 1 to 1 1/2 inches and spread evenly. Place platter in refrigerator or over an ice-filled sink while you finish preparations so it stays cold.

Shuck oysters

Keep oysters cold until shucking. Using an oyster knife and a thick towel or glove, hold an oyster cup-side down. Insert the knife at the hinge, twist to pop open, run the knife along the top shell to sever the muscle, then lift off top shell. Run the knife under the oyster to free it from the bottom shell but keep it in its liquor. Discard top shell and place each shucked oyster on the bed of crushed ice. Repeat for all oysters (24).

Arrange lemon wedges around oysters, and sprinkle chopped parsley lightly over the ice for a fresh presentation.

Combine mignonette

In a small bowl, combine 1/2 cup red wine vinegar, 2 tsp finely minced shallot, 1/2 tsp cracked black pepper and 1 tsp kosher salt. Stir to dissolve the salt. Taste and adjust shallot or pepper to preference. Let rest at least 10 minutes so flavors marry. Transfer to a small serving bowl and chill until service.

Spoon a small amount (about 1/2 tsp) of mignonette onto each oyster at service or let guests spoon their own.

Mix cocktail sauce

In a small bowl, whisk together 1/2 cup ketchup, 1 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice and 1/4 tsp hot sauce (if using). Taste and adjust horseradish or hot sauce for desired heat. Chill until service.

Serve in a ramekin alongside the oysters for guests to add spoonfuls as desired.

Freeze granita

Combine 1/2 cup dry white wine, 1 tbs fresh lemon juice, 1 tsp grated lemon zest and 1 tsp sugar in a shallow metal dish. Stir until sugar dissolves. Place in freezer uncovered for 20 minutes, then scrape with a fork to create flaky crystals. Repeat scraping every 20–30 minutes until fully crystalline (about 1.5–2 hours total).

Spoon small quenelles (about 1/2 tsp) of granita onto selected oysters for a bright, chilled accent right before serving.