Classic Oysters on the Half Shell

What You’ll Need

• Fresh petite oysters
• Lemon wedges
• Mignonette, to taste

Let’s Get Cooking

1. Keep live oysters cold and discard any with broken shells or shells that do not close when tapped.
2. Scrub the shells. Holding each oyster in a thick towel, carefully open the hinge with an oyster knife and release the oyster from its shell.
3. Arrange cup-side down on fresh ice, keeping oysters out of melted water. Serve immediately with lemon and mignonette.

Raw shellfish can cause serious illness, especially for people with weakened immune systems. Cooking oysters thoroughly is the safest option. Recipes are sample content for this website.