📝 About This Recipe
Experience the pure, briny essence of the ocean with this quintessential seafood starter. Freshly shucked oysters are served over a bed of crushed ice, accompanied by a sharp, peppery shallot mignonette and a bright, zesty cocktail sauce. This dish is a celebration of minimalism and quality, perfect for sophisticated gatherings where the natural sweetness of the sea takes center stage.
🥗 Ingredients
The Oysters
- 24 pieces Fresh Oysters (unopened, chilled, such as Blue Point, Kumamoto, or Wellfleet)
- 4-6 cups Crushed Ice (for serving)
- 2 cups Rock Salt (optional, to stabilize oysters on the ice)
Classic Shallot Mignonette
- 1/2 cup Champagne Vinegar (high quality)
- 2 tablespoons Shallots (very finely minced)
- 1 teaspoon Freshly Cracked Black Pepper (coarse grind is best)
- 1/4 teaspoon Granulated Sugar (to balance acidity)
Spicy Horseradish Cocktail Sauce
- 1/2 cup Chili Sauce or Ketchup (Heinz chili sauce preferred)
- 2 tablespoons Prepared Horseradish (extra hot if desired)
- 1 teaspoon Fresh Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce
- 2-3 dashes Hot Sauce (Tabasco or similar)
Garnish and Accompaniments
- 2 pieces Lemons (cut into wedges and seeds removed)
- 1 small bunch Fresh Parsley or Seaweed (for decoration)
👨🍳 Instructions
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1
Begin by preparing the Mignonette sauce at least 30 minutes before serving. In a small ceramic or glass bowl, whisk together the champagne vinegar, finely minced shallots, cracked black pepper, and sugar. Cover and refrigerate to allow the shallots to pickle slightly.
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2
Prepare the cocktail sauce by combining the chili sauce, horseradish, lemon juice, Worcestershire, and hot sauce in another small bowl. Stir until well combined, taste, and adjust the horseradish for heat. Chill until ready to serve.
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3
Inspect the oysters. Discard any that are open and do not close when tapped, or any with cracked shells. Scrub the exterior shells thoroughly under cold running water using a stiff brush to remove sand and grit.
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4
Set up your serving platters. Fill large shallow bowls or platters with a thick layer of crushed ice. If desired, sprinkle rock salt over the ice to help the oysters sit upright without tipping over.
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5
Prepare your shucking station. You will need an oyster knife and a thick kitchen towel folded over several times to protect your hand.
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6
Place an oyster flat-side up on the towel. Fold the towel over the oyster, leaving the hinge (the pointed end) exposed.
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7
Insert the tip of the oyster knife into the hinge. Apply firm but controlled pressure, twisting the knife like a key until you feel the hinge pop open.
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8
Wipe the blade of the knife to remove any grit. Carefully slide the blade along the inside of the top shell to sever the adductor muscle.
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9
Remove and discard the top shell. Be careful not to spill the precious 'liquor' (the natural juice) inside the oyster.
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10
Slide the knife under the oyster meat to sever the bottom muscle from the lower shell. This allows your guests to slurp the oyster easily.
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11
Check for any shell fragments or grit and gently remove them with the tip of the knife. Place the opened oyster immediately onto the prepared ice bed.
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12
Repeat the process for the remaining oysters, working quickly to keep them as cold as possible.
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13
Nestle the small bowls of Mignonette and cocktail sauce into the center of the ice. Arrange lemon wedges around the oysters.
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14
Garnish the platter with fresh parsley or edible seaweed for a professional, restaurant-quality presentation. Serve immediately while ice-cold.
💡 Chef's Tips
Always keep oysters refrigerated until the very moment you shuck them; temperature is key for safety and flavor. Use a dedicated oyster knife with a hand guard; a regular kitchen knife is dangerous and ineffective for this task. If you find an oyster that smells 'off' or overly fishy, discard it immediately—fresh oysters should smell like a clean ocean breeze. For the best texture, don't rinse the oyster meat under tap water after opening, as this washes away the flavorful brine. Try to shuck the oysters no more than 15-20 minutes before eating to prevent the meat from drying out.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Muscadet or a flinty Chablis to complement the minerality of the seafood. A glass of chilled Brut Champagne provides a beautiful effervescent contrast to the silky texture of the oysters. Serve alongside buttered brown bread or sourdough toasts for a classic French bistro experience. Offer a small bowl of extra freshly grated horseradish for those who prefer an intense, sinus-clearing heat. For a modern twist, provide a small bottle of high-quality Japanese Yuzu juice for spritzing.