Fresh Oysters Platter Recipe
Chilled premium oysters served with zesty lemon slices and a splash of hot sauce for a refreshing seafood treat.
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Ingredients
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Oysters
Accompaniments
Mignonette Sauce (if making from scratch)
Method
Oysters
Inspect and chill
Place the oysters on ice in their shells or keep shucked oysters on the half shell refrigerated until ready. Keep them cold (below 40°F / 4°C) and use within the day of purchase for best quality.
Arrange on platter
Pile crushed ice across a large serving platter or shallow bowl to form an even bed about 1–1.5 inches thick. Nestle each oyster on the half shell into the ice so they sit level and are stabilized.
Accompaniments
Add hot sauce
Pour the hot sauce into a small bowl or ramekin and place it on the platter, or provide as a bottle alongside. Provide approximately 1–2 teaspoons per oyster as a guideline; adjust to guests' preference.
Prepare store-bought mignonette (or use homemade)
If using store-bought, transfer about 1 cup to a small bowl and place on the platter. If using homemade (see next section), spoon into a serving bowl and place beside the oysters.
Garnish
Sprinkle the parsley lightly over the ice for color, if using. Grind a little black pepper over the oysters or provide pepper mill at the table.
Mignonette Sauce (if making from scratch)
Combine ingredients
In a small bowl, combine 1/2 cup red wine vinegar, the finely minced shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper. Stir to dissolve the salt.
Rest
Let the mignonette sit for at least 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning if needed (add a touch more salt or pepper). Chill briefly if desired before serving.
To Serve
Serve the platter immediately once assembled. Instruct diners to squeeze lemon over an oyster, add a small spoonful of mignonette or a dash of hot sauce to taste, and consume directly from the half shell. Discard any oysters that do not close when tapped (if whole) or that smell strongly of ammonia.
Keep the platter on ice during service to maintain a cold temperature. Replenish ice as needed.