Oysters on the half-shell

  • 1 Servings
  • 10mPrep Time
  • 0mCook Time
  • 10mReady In
  • Category : Food
  • Subcategory : Seafood
  • Main Ingredient : Oysters
  • Chef : James Papadopoulos

Oysters are bivalve mollusks, with a briny, salty taste. They come in hundreds of varieties, in different sizes, shapes and unique flavors and textures.


horseradish cocktail sauce oysters frozen mignonette sauce


  • Check to make sure each oyster is alive (the shell should be tightly closed).
  • While holding the oyster under running water, scrub with a stiff brush to remove debris.
  • Hold the oyster in your hand with a towel, cup-side down, so the flatter side faces up.
  • Work over a bowl to catch all juices. Insert an oyster knife between the shells near the hinge.
  • Twist the knife so that the muscles detach, and remove the top shell.
  • Carefully scrape the meat from the top shell into the bottom.
  • Serve meat in the half shell with a horseradish cocktail sauce and shavings of frozen mignonette sauce.