Oysters On The Half Shell Recipe

Make mignonette

Combine the finely minced shallot, red wine vinegar, coarsely cracked black pepper, sea salt, and sugar (if using) in a small bowl. Stir to dissolve salt and sugar. Cover and refrigerate at least 30 minutes to meld flavors. Taste and adjust salt or pepper before serving.

Make cocktail sauce

Whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and salt in a small bowl until smooth. Taste and adjust horseradish or lemon to preference. Refrigerate until service.

Chill oysters

Keep oysters cold until ready to shuck. Store them in the refrigerator covered with a damp towel or in a cooler on ice; do not submerge oysters in fresh water.

Prepare a stable shucking station

Cover a sturdy work surface with a thick towel to stabilize oysters. Have an oyster knife, thick glove or towel for handling, and a bowl for discarded shells ready. Fill a large serving tray or platter with a thick layer of crushed ice to stabilize the shells when plating.

Shuck oysters

Holding an oyster cupped side down in your hand (or on the towel) with the hinge facing you, insert the tip of the oyster knife into the hinge. Twist the knife gently until the hinge pops. Slide the knife along the top shell to cut the muscle and open the oyster. Discard the top shell. Run the knife under the oyster meat to detach it from the bottom shell, keeping the oyster level so its liquor stays in the shell. Repeat until all oysters are shucked. Taste/smell each oyster briefly; discard any with off odors.

Plate oysters

Arrange a bed of crushed ice on the serving platter. Nestle each oyster, cup side down, into the ice so it sits level and the liquor remains. Place oysters evenly across the platter.

Garnish and serve

Transfer mignonette and cocktail sauce to small bowls and place on the platter or alongside. Arrange lemon wedges, horseradish, and additional hot sauce nearby. Garnish the platter with chopped parsley if desired. Serve immediately so oysters stay chilled. Provide small forks, napkins, and a separate bowl for shells/peelings.