Raw Gulf Oysters* Recipe

Inspect and clean

Rinse the oyster shells under cold running water to remove grit and debris. Discard any oysters with broken shells or that remain open when tapped.

Chill serving bed

Spread the crushed ice evenly in the large platter or shallow bowl to create a stable, cold bed for the oysters.

Shuck oysters

Place a thick kitchen towel on your work surface and fold it. Hold an oyster cupped side down in the towel to protect your hand. Insert the tip of the oyster knife into the hinge and twist gently until it pops. Run the knife along the top shell to sever the muscle and remove the top shell. Tilt the oyster so liquor pools in the bottom shell and slide the knife under the oyster to detach it from the bottom shell, keeping the oyster level to preserve its briny liquor. Repeat for all oysters and set each oyster in its bottom shell on the bed of crushed ice.

Check for shell fragments

After shucking each oyster, inspect and remove any shell fragments from the meat or liquor using the knife tip or a small spoon.

Combine red wine vinegar, finely minced shallot, freshly ground black pepper, and 1/4 teaspoon fine sea salt in a small bowl. Stir to dissolve the salt. Let the mignonette rest at least 10–15 minutes at room temperature to allow the shallot to mellow and flavors to marry. Taste and adjust seasoning; if it’s too sharp, a pinch of sugar (about 1/8 tsp) can be added.

In a small bowl, whisk together prepared horseradish, ketchup, fresh lemon juice, Worcestershire sauce, hot sauce, and 1/8 teaspoon fine sea salt until smooth. Taste and adjust heat or acidity by adding more horseradish or lemon juice as desired. Transfer to a small serving bowl.

Arrange the shucked oysters on the chilled bed of crushed ice, spacing them so guests can easily pick them up by the shell. Place small bowls of mignonette and cocktail sauce on the platter or alongside it. Add lemon wedges and optional parsley or microgreens for garnish.

To eat: squeeze a little lemon or add a small spoonful of mignonette or cocktail sauce to the oyster if desired. Tip the oyster into your mouth and enjoy the fresh briny flavor. Discard shells on a separate plate or bucket.

Serve immediately while oysters are cold and fresh. Leftover shucked oysters should not be kept at room temperature; refrigerate and consume within 24 hours if absolutely necessary, though raw oysters are best enjoyed immediately.