Oysters on the Half Shell

Raw Oysters on The Half Shell 🦪

Indulge in the pure taste of the ocean with these Raw Oysters on the Half Shell. This recipe is all about simplicity, allowing the natural brininess of the fresh oysters to shine.
Served chilled on a bed of ice, these oysters are paired with classic accompaniments like tangy mignonette sauce, zesty lemon wedges, and a dash of hot sauce for those who like a bit of heat.
Perfect as an elegant appetizer or a sophisticated addition to any seafood spread, these oysters offer a luxurious, fresh-from-the-sea experience with minimal effort.
Jump to Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 2
Calories 4 kcal

Equipment

  • 1 Oyster Shucker

Ingredients
  

  • 12 Oysters Raw

Instructions
 

  • Shuck the oyster by finding the mussel that keep the shell closed
  • Be careful not to break off pieces of shell into the flesh
  • Scoop around the flesh with your knife to release the oyster meat and place on a plate with crushed ice

Notes

Serve with our cocktail sauce

Nutrition

Calories: 4kcalCarbohydrates: 0.2gProtein: 0.5gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gTrans Fat: 0.01gCholesterol: 3mgSodium: 7mgPotassium: 13mgSugar: 0.1gVitamin A: 4IUCalcium: 5mgIron: 0.4mg
Keyword Seafood
Print Recipe Pin Recipe
Tried this recipe? Click on the Stars at the top of the recipe or leave a review right here

Eating Oysters on the half shell is one of my favorite things to do. Being originally from New England I have eaten lots of them harvested from the cold Northeast waters. In my opinion, cold water oysters are the best.

In early spring I did have some from Cape Hatteras, NC in the Outer Banks. They were harvested in the morning and by early afternoon I was enjoying them. I have to admit that they were some of the best I have ever had. In early spring the waters of NC are still very cold and these oysters were about as fresh as you can get.

Oyster shells should not be cracked or partially opened.

The meat of the oyster should be plump, and somewhat shiny. The oyster juice should be clear and should smell like the sea not foul or fishy.

Your oyster should be firmly attached to the shell and must be loosened with an oyster knife.

Serve with lemon and horseradish, your favorite cocktail sauce, or mignonette sauce Both are easy to make I have listed the ingredients for both below

  • 1 Cup of Ketchup.
  • 4 Tablespoons or Horseradish (bottles of prepared horseradish can be located in the daily section of most supermarkets)
  • 1 and 1/2Teaspoon of Fresh Lemon Juice
  • 1 Teaspoon of Worcestershire Sauce
  • 1 Teaspoon of your Favorite Hot Sauce
  • 1 Tablespoon Peppercorns (coarsely ground)
  • 1/2 Cup of Red Wine Vinegar
  • 2 Tablespoons Shallots (minced)

1 thought on “Oysters on the Half Shell”

Comments are closed.

5 from 1 vote
Scroll to Top
x  Powerful Protection for WordPress, from Shield Security
This Site Is Protected By
Shield Security