Oysters Recipe

Chill and prepare oysters

Keep oysters refrigerated until ready to shuck. Rinse each oyster under cold running water and scrub any debris from shells with a stiff brush.

Prepare serving bed

Spread crushed ice or a layer of rock salt across a serving platter to create a stable, cold bed for the shucked oysters.

Shuck oysters safely

Place a folded thick towel on the work surface and set one oyster cup-side down in the towel, holding it with the towel or wearing a cut-resistant glove. Insert the oyster knife at the hinge, twist gently until the shell pops, then run the knife along the top shell to sever the muscle and remove the top shell. Tip: keep the oyster level to preserve the liquor. Slide the knife under the oyster to free it from the bottom shell, leaving the oyster resting in the bottom shell with its liquor intact. Repeat for all oysters (12 total). Discard top shells or reserve for presentation as desired.

Arrange oysters

Nestle each shucked oyster into the prepared bed of ice or salt so they sit level and stable. Garnish the platter with lemon wedges.

Combine shallots and vinegars

In a small bowl, combine 4 tablespoons red wine vinegar and 1 tablespoon champagne (or extra red wine) vinegar with the 2 tablespoons finely minced shallot. Stir to incorporate.

Season the mignonette

Add 1 teaspoon freshly cracked black pepper, 1 teaspoon fine sea salt, and 1 teaspoon sugar (optional). Stir well until the salt and sugar dissolve. Taste and adjust: add a little more vinegar if you prefer brighter acidity or a pinch more sugar if too tart.

Add herbs and rest

Stir in 1 teaspoon freshly chopped flat-leaf parsley if using. Cover and refrigerate the mignonette for at least 15–30 minutes to allow the shallots to mellow and flavors to marry. Serve chilled.

Portioning

Transfer the chilled mignonette to a small serving bowl and provide a small spoon so guests can spoon a small amount onto each oyster.

Final presentation

Place the serving platter of oysters beside the mignonette bowl and lemon wedges. Encourage guests to add a small spoonful of mignonette to each oyster and a squeeze of lemon if desired. Consume immediately.

Safety note

Only serve oysters that are fresh and kept cold. Discard any oysters with broken shells, off smells, or that do not close when tapped prior to shucking. Consume raw shellfish within a few hours of shucking for best safety and quality.