Oysters on the Half Shell

Method

• Oysters on the Half Shell: Step-by-Step Method
• Chill oysters on ice to ensure freshness
• Scrub the oyster shells under cold running water to remove debris
• Set up a workstation with a folded towel and an oyster shucking knife
• Hold the oyster, flat side up, in the towel to protect your hand
• Insert the knife into the hinge of the oyster and gently twist to pop it open
• Run the knife along the top shell to detach the oyster, then remove the top shell
• Loosen the oyster meat from the bottom shell by running the knife underneath
• Inspect for shell fragments and remove them if present
• Arrange the opened oysters on a bed of crushed ice or coarse salt on a serving platter
• Squeeze fresh lemon juice into a small bowl for drizzling or individual wedges
• Prepare small bowls for Tabasco sauce, Worcestershire sauce, horseradish, and cocktail sauce
• Offer salt and pepper for guests to season to taste
• Serve oysters immediately, ensuring they stay cold and fresh
• Suggest guests top oysters with a splash of lemon juice, a few drops of Tabasco or Worcestershire, a touch of horseradish or cocktail sauce, and season with salt and pepper if desired
• Recommend serving with chilled white wine, Champagne, or sparkling water alongside