Boathouse Oysters Recipe

Select and chill

Buy the freshest oysters you can from a reputable source. Keep them chilled on ice from purchase to service. Rinse shells under cold running water and scrub off any debris with a stiff brush.

Prepare serving bed

Pile crushed ice on a large platter or individual plates to create a stable cold bed that will hold oysters upright on the half shell.

Shuck oysters

Using a short, sturdy oyster knife and a thick glove or towel to protect your hand, insert the tip at the hinge, twist to pop, run the knife along the top shell to sever the muscle, then remove the top shell. Slide the knife under the oyster meat to free it from the bottom shell but keep the oyster sitting in its liquor. Discard top shell and place each shucked oyster on the crushed ice, cup side down to retain liquor.

Arrange oysters on the ice bed so they are stable and chilled. Wipe any excess blood or shell fragments from the shells with a clean cloth. Keep oysters refrigerated (or on ice) until ready to serve—no more than 2 hours out of refrigeration.

Combine the finely minced shallot, red wine vinegar, freshly ground black pepper, granulated sugar, and sea salt in a small bowl. Stir to dissolve the sugar and salt. Taste and adjust seasoning. Refrigerate for at least 30 minutes to let flavors meld. Serve cold alongside the oysters.

In a small bowl, whisk together the ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce if using. Taste and adjust heat or acidity by adding more horseradish or lemon juice as desired. Chill until service.

Place bowls of chilled mignonette, cocktail sauce, and extra prepared horseradish on the table. Scatter lemon wedges and optional chopped parsley around the ice bed.

To serve: provide an oyster fork and an extra napkin per guest. Diners can add a small spoonful of mignonette or cocktail sauce (or a squeeze of lemon and a crack of black pepper) to each oyster, then tilt the shell to the side and slurp the oyster and its natural liquor directly from the half shell.

Any uneaten shucked oysters should be discarded after 2 hours out of refrigeration. Leftover sauces can be refrigerated for up to 3 days.