Rinse oyster shells under cold running water and scrub to remove dirt. Place oysters on a towel or non-slip surface. Using an oyster knife, insert at the hinge and twist to pop, run the blade along the top shell to open. Carefully sever the muscle on the bottom shell to free the oyster and transfer oyster in its half shell to a bowl. Discard the top shell. Work methodically to shuck all 12 oysters.

Build an ice bed on a large serving platter: spread crushed ice (about 6–8 cups) in an even layer and sprinkle 1 tablespoon sea salt into the ice if desired to help keep it from melting quickly. Nestle each shucked oyster into the ice so they sit level in their half-shell.

Citrus & Garnish

Cut the lemons into wedges (about 8 wedges from 2 lemons). Arrange wedges on the serving platter between oysters. Finely chop parsley if using and place a small pinch in a tiny bowl for optional garnish.

Grated Horseradish

If using fresh horseradish root: peel and grate approximately 1 tablespoon. Mix with 1 teaspoon white vinegar and a pinch of salt to stabilize and brighten the flavor. If using prepared horseradish, stir with the vinegar and salt to loosen and adjust to taste. Transfer to a small serving ramekin and label 'grated horseradish'.

Portioning note: the horseradish is pungent—offer in a small bowl so guests can add a small dab to each oyster as desired.

House Hot Sauce

In a small bowl combine 3 tsp hot sauce, 1 tsp extra-virgin olive oil, 1 tsp sherry vinegar, 1 tsp smoked paprika and 1 tsp honey. Whisk until smooth and slightly emulsified. Taste and adjust heat/sweetness by adding more honey or vinegar. Serve in a small ramekin next to oysters.

Rotating Mignonette (Shallot & Red Wine Vinegar base)

Combine 2 tablespoons finely minced shallot, 3 tsp red wine vinegar, 1 tsp champagne (or white wine) vinegar, 1 tsp freshly ground black pepper, 1 tsp fine sea salt and 1 tsp finely chopped fresh herb (choose mint for a bright note or tarragon for an aniseed lift). Stir and let sit at room temperature for 10–15 minutes so flavors meld.

Taste and adjust acidity or salt. If making variations, consider: a citrus mignonette (add 1 tsp orange juice and 1 tsp lemon zest) or a cucumber-mint mignonette (fold in 1 tbsp finely diced seedless cucumber). Keep the rotating mignonette chilled until serving.

Spoon a small amount of mignonette onto individual oysters as guests request—or provide a small spoon for self-service.