Oysters On The Half Shell* Recipe

Clean and chill

Rinse oyster shells under cold running water with a stiff brush to remove dirt and debris. Place a shallow bed of crushed ice on a serving platter or tray and set aside in the refrigerator or over ice.

Shuck oysters

Hold an oyster cupped in a towel with the hinge facing you. Insert a stout oyster knife into the hinge, twist gently until you feel the shell pop. Run the knife along the top shell to sever the muscle, lift off the top shell and discard. Slide the knife under the oyster to sever the bottom muscle and loosen the oyster in its cup, keeping the oyster liquor (natural juice) in the shell. Place oysters on the prepared ice bed, opening side up. Repeat for all oysters.

Arrange oysters on the crushed-ice platter, nestling each cup so it sits flat. Keep refrigerated until ready to serve.

In a small bowl, combine 3 tbs prepared horseradish, 2 tbs sour cream, 1 tsp lemon juice and a pinch of sea salt. Stir until smooth. Taste and adjust heat with more horseradish or acidity with more lemon if desired. Chill until service.

In a small bowl, whisk together 4 tbs ketchup, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice and 2 dashes hot sauce (if using). Adjust seasoning to taste. Transfer to a serving ramekin and chill briefly.

Combine 3 tbs red wine vinegar, 1 tbs finely minced shallot, 1 tsp freshly cracked black pepper and 1 tsp sea salt in a small bowl. Stir and let sit for 10–15 minutes to allow flavors to meld. Taste and adjust salt or vinegar if needed. Keep chilled until serving.

Just before serving, garnish the mignonette with a sprinkle of finely chopped parsley or chives if desired. Add additional lemon wedges to the platter. Serve the platter of oysters on ice with small ramekins of horseradish sauce, cocktail sauce and mignonette. Provide small forks, napkins and discard bowls for shells.