Oyster Platter

Ingredients

• •6 pieces Fresh Oysters
• •1 teaspoon Salt
• •2 cups Crushed Ice
• •0.5 teaspoon Black pepper
• •2 tbsp Red Wine Vinegar
• •2 tablespoons Olive oil
• •1 tbsp Shallot
• •3 cloves Garlic
• •1 whole Lemon
• •1 medium Onion
• •1 serving Cocktail Sauce

Instructions

1. 1

   Arrange oysters on bed of crushed ice on a chilled platter.

   💡 Ice keeps oysters cold and Presentation is key for raw bar service.

2. 2

   Check each oyster - discard any that are dry or have damaged shells.

   💡 Fresh oysters should have clear liquor - cloudy means they are stressed.

3. 3

   Serve with mignonette sauce, cocktail sauce, and fresh lemon wedges.

   💡 Provide separate sauces - classic mignonette lets oyster flavor shine.

4. 4

   Serve with oyster forks and thin-sliced sourdough toast points.

   💡 Toast should be lightly buttered and warm.

5. 5

   Add liquids and simmer for 10-15 minutes.

   💡 Low and slow yields tender results.

6. 6

   Adjust seasoning and serve hot.

   💡 Taste and adjust salt last.