A Word From The Cook
“Raw Oysters on the Half Shell are a taste treat. Serve with Champagne or a Dry Martini for an elegant party starter!”
- 20 Fresh raw oysters
- Crushed ice or rock salt
- For Garnish
- 1 Small jar horseradish
- 1/4 Cup sour cream
- 4 Lemons sliced into wedges
- Tabasco Sauce
- Step 1 – Clean Oyster Shells Carefully
- Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped.
- Step 2 – Shuck the Oysters
- Using a thick cloth, hold the oysters steady (one at a time) while you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice.
- Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don’t jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.
- Step 3 – Serve Oysters on Ice or Rock Salt with Garnish
- Place sauces and lemon wedges around oysters so guests can serve themselves, adding their preferred garnishes as desired.
- Offer Fresh lemon wedges, tabasco sauce, horseradish, and for the those who don’t like quite as much kick, mix equal parts sour cream and horseradish for a creamy garnish.