Oysters Recipe

Selecting and chilling

Purchase the freshest oysters you can (look for tightly closed shells). Keep them cold on ice from the point of purchase and refrigerate promptly. Count 12 oysters for a full dozen; for a half dozen use 6 and scale sauces accordingly.

Right before serving, prepare a bed of crushed ice on a large platter. Nestle the oysters (half shell) into the ice so they sit level and retain their liquor. Arrange lemon wedges around the platter.

In a small bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1 teaspoon hot sauce (optional) and 1 teaspoon black pepper. Whisk until smooth and taste; adjust horseradish and hot sauce to preference. Chill until serving.

Transfer to a small serving bowl and present alongside oysters on the ice bed.

In a separate bowl stir together 1 cup creme fraiche (or sour cream), 2 tablespoons freshly grated horseradish, 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until smooth and chill for at least 15 minutes to let flavors marry.

Taste before serving and adjust salt or horseradish intensity. Spoon into a small dish and place with the other condiments.

Combine 2 tablespoons finely minced shallot with 1/4 cup red wine vinegar and 1 teaspoon champagne vinegar in a small bowl. Add 1 teaspoon freshly ground black pepper and a pinch of salt. Stir and let sit at least 10–15 minutes to soften the shallot and meld flavors.

Taste and adjust acidity or pepper. Chill briefly if desired and serve in a small ramekin beside the oysters.

Place the platter of oysters on crushed ice at the center of the table. Arrange three small bowls containing cocktail sauce, horseradish cream and mignonette near the platter. Provide forks or cocktail picks and extra lemon wedges.

To eat: loosen the oyster from the shell with the tip of the shell or a small fork if necessary, add a squeeze of lemon and/or a small spoonful of the sauce of your choice, then slurp. Discard shells on a separate plate or tray.