Featured Oysters Recipe

Inspect and chill

Keep oysters refrigerated until ready to shuck. Discard any oysters with cracked shells or strong off odors. Place crushed ice in a large shallow serving platter or on a tray to bed the shucked oysters on the half shell.

Set up a safe shucking station: a thick towel or heat-resistant glove, the oyster knife, a small bowl for discarded liquid and another for shells if you like. Have the sauce bowls and lemon wedges at hand.

Combine and rest

In a small bowl, combine minced shallot, red wine vinegar, champagne vinegar, sugar, salt and black pepper. Stir until sugar and salt dissolve. Taste and adjust acidity/salt. Refrigerate for at least 15 minutes to allow flavors to meld; can be made several hours ahead.

In a separate small bowl, whisk together ketchup, prepared horseradish, hot sauce, lemon juice, worcestershire sauce and smoked paprika until smooth. Taste and adjust heat or horseradish level. Refrigerate until serving.

Melt butter gently in a small saucepan over low heat. Stir in minced garlic, chopped chives and parsley, lemon zest and salt. Keep warm on very low heat. If serving warm oysters, you will spoon a small amount over each shucked oyster and briefly broil (see shuck & finish).

Shuck oysters

Holding an oyster flat-side up in a towel or gloved hand, insert the tip of the oyster knife into the hinge and twist or wiggle gently until you feel the shell pop. Run the knife along the top shell to sever the adductor muscle and lift the top shell away. Discard the top shell. Slide the knife under the oyster meat to sever the bottom adductor so the oyster sits loose in the deeper half shell. Preserve as much liquor (brine) as possible in the shell. Place each oyster on the bed of crushed ice.

Serve raw

Serve oysters on crushed ice with lemon wedges, mignonette and spicy cocktail sauce in small bowls. Garnish platter with parsley. Instruct guests to squeeze a little lemon and/or spoon a small amount of mignonette or cocktail sauce onto the oyster and eat directly from the shell.

Optional warm finish (half a dozen or all)

If serving warm oysters with herb-butter: preheat broiler to high and position rack about 6 inches from the element. Arrange shucked oysters on a foil-lined baking sheet on top of a layer of coarse salt or on a grill-safe pan to keep shells level. Spoon about 1 teaspoon herb-butter over each oyster. Broil 1–2 minutes until butter is bubbling and edges of oyster begin to curl; do not overcook. Remove and serve immediately on crushed ice with lemon.

Keep oysters cold until the moment of serving and discard any shells that do not close prior to shucking or that have off aromas. Leftover raw shucked oysters should be consumed the same day. Mignonette and cocktail sauce keep refrigerated for 2–3 days; herb-butter keeps up to 3 days refrigerated and can be rewarmed.