Chilled Oysters Recipe

Chill and prepare ice bed

Fill the serving plate or platter with 6 cups of crushed ice and spread evenly to create a stable bed for oysters. Sprinkle a tiny pinch of sea salt over the top of the ice if desired to prevent dilution and for subtle seasoning.

Inspect oysters

Keep the oysters cold until ready to shuck. Discard any oysters with cracked shells or that do not close when tapped. Rinse shells quickly under cold running water to remove grit; do not soak.

Shuck oysters

Using a towel or glove to protect your hand, hold one oyster cup-side down. Insert the tip of the oyster knife into the hinge and twist gently until the shell pops. Slide the knife along the top shell to cut the muscle and remove the top shell. Tilt the oyster to drain excess liquor into a bowl or keep it in the cup shell. Run the knife under the oyster to loosen it from the bottom shell while preserving as much of the natural liquor as possible. Place each shucked oyster on the chilled ice bed, deep cup down so the liquor remains with the oyster. Repeat for all 12 oysters.

Arrange and garnish

Once all oysters are on the ice bed, tuck lemon wedges and microgreens or parsley sprigs between oysters for presentation. Keep platter refrigerated or on ice until serving; serve immediately once sauces are ready.

Combine 1 tablespoon red wine vinegar, 2 tablespoons finely minced shallot, 1 teaspoon freshly cracked black pepper, 1 teaspoon sugar, a pinch of salt and 1 teaspoon finely chopped parsley in a small bowl. Stir thoroughly to dissolve the sugar and let sit in the refrigerator for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning (add more vinegar for brightness, a touch more sugar if too sharp). Transfer to a ramekin for service.

Place 2 teaspoons prepared horseradish into a small ramekin. Offer Tabasco with 3–4 drops per diner so they can add to taste (you can also present the small bottle). Cut the lemon into wedges if not already done; squeeze a light amount over oysters immediately before eating if desired.

Ensure that horseradish and mignonette are chilled before serving. Position the ramekins on the ice bed or on the platter so diners can easily access them without warming the oysters.

Serve oysters immediately on the bed of ice with ramekins of mignonette and horseradish, lemon wedges and Tabasco. Advise diners to eat oysters within 20–30 minutes of shucking for best quality. Discard any uneaten shucked oysters after two hours at room temperature or one hour if ambient temperature is above 90°F (32°C).