East Coast Oysters Recipe

Prepare service bed

Spread crushed ice evenly across a large serving platter or individual plates to create a stable, chilled bed for the oysters. Pack the ice slightly so oyster shells sit securely and won't tip.

Shuck oysters

Working one at a time, hold an oyster cup-side down in a folded towel or oyster glove. Insert an oyster knife at the hinge, twist gently to pop the shell, slide the knife along the top shell to release the muscle, remove top shell and discard. Run the knife under the oyster to free the bottom muscle while tipping the shell to drain excess liquid into a small bowl if you wish to reserve brine. Place the oyster, liquor and all, into the prepared ice bed. Repeat for all oysters.

Season oysters

Lightly sprinkle a pinch of sea salt and a small grind of black pepper over the exposed oysters (about 1/12 tsp salt and pepper per oyster). Place a couple of lemon wedges on the platter for squeezing.

Prepare mignonette (if not premade)

If making fresh mignonette: combine 1/2 cup red wine vinegar, 2 tbsp finely minced shallot, 1/2 tsp freshly ground black pepper, and 1 tsp sugar in a small bowl. Stir to dissolve sugar and let sit 10 minutes. (Note: the recipe above assumes 1 cup mignonette available; adjust quantities if you choose to make it.)

Arrange sauces and garnishes

Spoon mignonette and cocktail sauce into small ramekins and set around the platter. Put prepared horseradish in a small dish and mix in hot sauce to taste (start with 1 tbs hot sauce + horseradish). Sprinkle chopped parsley over the ice edge for color.

Serve

Serve oysters immediately on the ice with lemon wedges, mignonette, cocktail sauce, horseradish mixture, and extra hot sauce at the table. Provide small forks, oyster knives, napkins, and a bowl for shells. Recommend consuming oysters within 30–60 minutes of shucking for best texture and safety.