Oysters on the Half Shell
Pristine raw oysters served simply with mignonette and fresh lemon
- 24fresh oysters(East or West Coast variety)
- 0.25 cupred wine vinegar
- 1shallot(very finely minced)
- 0.5 tspfreshly cracked black pepper
- 2lemons(cut into wedges)
- crushed ice(for serving)
- hot sauce(optional, for serving)
Oysters must be opened just before serving. Mignonette can be made up to 3 days ahead.
- 1Make mignonette: combine vinegar, shallot, and pepper; refrigerate at least 1 hour
- 2Scrub oysters under cold running water to remove grit
- 3Prepare serving platter with bed of crushed ice
- 4Using oyster knife, insert at hinge and twist to pop open
- 5Slide knife along top shell to sever muscle, discard top shell
- 6Carefully slide knife under oyster to sever bottom muscle
- 7Keep oyster in cupped bottom shell with its liquor
- 8Arrange opened oysters on ice
- 9Serve immediately with mignonette, lemon wedges, and hot sauce
Buy oysters from a reputable fishmonger and use within 2 days. Keep them cold, cup-side down, covered with damp cloth. Learn proper shucking technique to avoid injury - the hinge method is safest. A good oyster knife and sturdy glove are essential. Each oyster should smell like clean ocean.
Oysters have been associated with celebration for millennia - the Romans farmed them, and they were so abundant in 19th-century New York that they were street food for the working class. Today they're synonymous with luxury and are particularly popular on New Year's Eve, when their briny freshness pairs perfectly with champagne.