Sorry Charlie's Bull River Oysters Recipe

Chill and prepare serving bed

Place crushed ice into a large shallow platter or individual oyster plates to create a stable, cold bed for the oysters. Spread evenly so each oyster shell will sit level.

Inspect oysters

Ensure oysters are very cold and kept on ice until service. Discard any with cracked shells or that do not smell briny and fresh.

Arrange oysters

Place each shucked oyster, liquor and all, on the half shell onto the bed of crushed ice. Arrange 24 oysters attractively in rows or a circular pattern. Garnish the platter with lemon wedges.

Make cocktail sauce

In a medium bowl, combine 1 cup ketchup, 3 tablespoons prepared horseradish, 2 teaspoons Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Stir thoroughly until smooth and taste; adjust horseradish, hot sauce, or lemon to preference. Transfer to a small serving bowl and chill until service.

Place the cocktail sauce bowl on the serving platter or serve in individual small ramekins alongside the oysters.

Make mignonette

In a small bowl, whisk together 1/2 cup red wine vinegar, 2 tablespoons finely minced shallot, 1 teaspoon freshly ground black pepper, 1/2 teaspoon fine sea salt and 1/2 teaspoon sugar (optional). Let the mixture sit at room temperature for at least 10 minutes to soften the shallot and marry flavors. Taste and adjust salt, pepper or sugar as needed.

Transfer the mignonette to a small serving bowl or pour into a cruet for pouring over oysters. Keep chilled until serving.