Oysters Recipe

Chill and prepare serving bed

Fill a large shallow platter or 2 small platters with crushed ice to create a stable, cold bed for the oysters. Make sure the ice layer is level and has no large gaps so oysters sit flat.

Shuck oysters

With an oyster knife and a thick towel or glove, hold one oyster cup-side down and insert the knife at the hinge. Twist the knife to pop the hinge, cut the top muscle to open, then run the blade under the oyster to free the bottom muscle while keeping the shell and liquor intact. Transfer each shucked oyster on its half shell to the prepared bed of ice. Repeat for all 12 oysters. Discard top shells, keeping bottoms on ice.

Final touches

Arrange lemon wedges around the oysters on the ice. Keep oysters chilled until serving. Serve immediately with mignonette and half cocktail sauce on the side.

Combine the red wine vinegar and minced shallot in a small bowl. Add the cracked black pepper and sea salt, stir to dissolve the salt slightly. Taste and adjust acidity or seasoning—add a touch more vinegar if too mild or a pinch more salt if needed.

Stir in the finely snipped chives. Let the mignonette rest at least 10 minutes at room temperature (or chill up to 1 hour) to allow flavors to meld before serving. Give a quick stir just before serving.

In a small bowl, whisk together the ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce (if using), and 1/4 tsp sea salt until smooth. Taste and adjust: add more horseradish for heat or more lemon for brightness.

Chill the sauce for at least 10 minutes to let flavors integrate. Serve a small ramekin alongside the oysters so diners can spoon sauce on each oyster to taste.