Raw Atlantic Oysters* Recipe

Keep oysters cold from purchase until service. Right before shucking, rinse each oyster under cold running water to remove grit, scrubbing the shells with a brush if needed.

Fill the large serving platter with an even layer of crushed ice or rock salt to create a stable, chilled bed for the oysters.

Combine

In a small bowl, combine the red wine vinegar (3 tbs) and finely minced shallot (2 tbs). Stir and let sit for at least 5–10 minutes to mellow and meld flavors.

Season the mignonette with freshly ground black pepper (1 tsp). Taste and adjust acidity or shallot amount if desired. Transfer to a small serving bowl.

Put the cocktail sauce in a small bowl. If desired, mix in prepared horseradish (2 tsp) and hot sauce (1 tsp) to taste. Keep chilled until service.

Wrap one hand in a thick kitchen towel (or wear a glove) and hold the oyster cupped side down in your palm so any liquor stays inside. Place the hinge (pointed end) toward you.

Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop. Run the blade along the top shell to cut the adductor muscle, then lift off the top shell. Discard the top shell.

Slide the knife under the oyster to sever the bottom adductor muscle, taking care to keep the oyster level so it retains its natural liquor (brine). Avoid over-handling the meat.

Trim any irregular pieces of shell from the edge if needed and check for shell fragments. Place the shucked oyster on the prepared bed of ice with the cup shell down so the oyster sits in its liquor.

Repeat shucking for all oysters, keeping shucked oysters on ice and working quickly to maintain temperature and freshness.

Halve the lemon and arrange on the platter. Add the small bowls of mignonette and cocktail sauce to the platter. Place prepared horseradish in a small bowl if served separately.

Garnish the platter with parsley or microgreens if using. Serve immediately so oysters remain chilled.

To eat: loosen the oyster from the shell if necessary, tip the shell to your lips and slurp the oyster and its liquor. Add a squeeze of lemon, a spoonful of mignonette, or a dab of cocktail sauce or horseradish as desired.

Discard any oyster that smells strongly fishy, has an off color, or is dry inside the shell. Consume raw shellfish promptly and advise guests of raw consumption.