James River Oysters Recipe

Clean and prepare

Rinse the oysters under cold running water, scrubbing the shells with a stiff brush to remove mud and debris. Discard any shells that are cracked or that do not close when tapped.

Chill serving platter

Mound crushed ice evenly on a large serving platter or shallow pan to create a stable bed at least 1 inch thick. Arrange parsley sprigs on the ice for presentation if desired.

Shuck the oysters

Holding an oyster flat-side up, insert a short, sturdy oyster knife at the hinge and twist the knife to pop the shell. Slide the knife blade along the top shell to sever the muscle and remove the top shell. Tilt the oyster and run the blade under the oyster to free it from the bottom shell, taking care to keep the oyster liquor (juices) in the shell. Place each shucked oyster on the prepared bed of crushed ice with the cupped shell down so the oyster sits level in its liquor.

Check for shell fragments and temperature

Inspect each oyster for shell fragments and remove them. Keep oysters on ice until ready to serve to maintain a temperature just above freezing.

Prepare store-bought condiments

Pour cocktail sauce into a small serving bowl. Place prepared horseradish and hot sauce in tiny bowls or ramekins for guests to add to taste.

Assemble garnish

Place lemon wedges and parsley sprigs on the ice around the oysters. Position bowls of cocktail sauce, mignonette, horseradish and hot sauce near the platter.

Make mignonette

In a small bowl combine the red wine vinegar, finely minced shallot, freshly ground black pepper and fine sea salt. Stir and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning; refrigerate if making earlier than serving time.

To serve, present the platter of oysters on crushed ice with small bowls of cocktail sauce, mignonette, prepared horseradish and hot sauce, plus lemon wedges. Instruct guests to use an oyster fork (optional) to loosen the oyster from the shell if needed, then tip the shell and slurp the oyster and its liquor. Offer extra lemon, horseradish or hot sauce for personalization.

Consume immediately and discard any oysters that smell off or have an unusual appearance. Keep leftover unused oysters chilled and use within a few hours; do not hold at room temperature.