Oysters on the Half Shell Recipe

American · Appetizer · 20 min total

Fresh, briny oysters served raw on the half shell with classic mignonette sauce and lemon wedges. This simple preparation highlights the natural flavor of the oysters.

Ingredients

• 24 fresh oysters in the shell
• 1/4 cup red wine vinegar
• 1 tablespoon finely minced shallot
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, cut into wedges
• Crushed ice for serving

Instructions

1. Scrub oysters under cold running water with a stiff brush to remove any grit.
2. To shuck: hold oyster with a thick towel in one hand (curved side down). Insert an oyster knife into the hinge between the shells, twist to pop open. Slide the knife along the top shell to cut the muscle, then remove the top shell. Slide the knife under the oyster to release it from the bottom shell, but leave it in the deepest part of the shell. Discard any loose shell fragments.
3. Arrange shucked oysters on a bed of crushed ice on a platter.
4. Make mignonette sauce: in a small bowl, combine red wine vinegar, minced shallot, and black pepper. Stir well.
5. Serve oysters with mignonette sauce and lemon wedges on the side.

Tips

• Serve immediately after shucking for best flavor and texture.
• If you're not comfortable shucking, ask your fishmonger to do it for you.
• Store unshucked oysters in the refrigerator, covered with a damp towel, for up to 2 days.

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