How do I know an oyster is fresh?

Live oysters are tightly closed, feel heavy for their size and smell like clean seawater.

How to Shuck and Serve Raw Oysters

How to shuck fresh oysters safely and serve them on the half shell over ice with lemon, a shallot mignonette and cocktail sauce. Serves 4 (2 dozen oysters).

Naturally gluten-free Dairy-free Keto Low-carb

Contains: shellfish. Based on the ingredients as written; check package labels, which can change.

Prep 30 min
Total 30 min
Yield 24 oysters, 4 servings
Level Intermediate

Updated November 4, 2026

Platter of raw oysters on the half shell over crushed ice with lemon, mignonette and cocktail sauce

A platter of oysters on the half shell is one of the great pleasures of the raw bar, and shucking them at home is easy once you learn the knack. You need an oyster knife, a folded kitchen towel and a few minutes of practice.

Serve them very cold, on crushed ice, with lemon and a classic shallot mignonette. Eating raw or undercooked shellfish carries a risk of foodborne illness, especially for pregnant women, young children, older adults and anyone with a weakened immune system or liver disease.

The most famous raw bar in Boston is the semicircular one at the Union Oyster House, open since 1826 and the oldest continuously operating restaurant in the United States. Daniel Webster was a regular, said to put away platter after platter of oysters with brandy and water.

Instructions

Make the mignonette. Stir the vinegar, shallot and pepper together and chill.
Hold the oyster. Fold a towel over your hand and hold the oyster cupped side down, hinge toward you.
Open. Work the tip of the oyster knife into the hinge and twist until it pops. Slide the blade along the top shell to cut the muscle and lift off the top shell.
Free the oyster. Slide the knife under the oyster to cut the bottom muscle, keeping the liquor in the shell. Pick out any shell bits.
Serve. Nestle the oysters on crushed ice and serve right away with lemon, mignonette and cocktail sauce.

Nutrition per serving (estimated)

70Calories

5 gCarbohydrates

0 gFiber

4 gNet carbs

6 gProtein

2 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb Gluten-free Dairy-free

Tips

Buy oysters from a reputable fish market, keep them cold and discard any that are open and do not close when tapped.
Always point the knife away from your hand and wear a towel or shucking glove.

Storage and leftovers

Serve raw oysters right after shucking; do not keep shucked oysters. Keep live oysters cold and uncovered in the refrigerator under a damp towel, and use them within 2 days.

Questions about this recipe

How do I know an oyster is fresh?: Live oysters are tightly closed, feel heavy for their size and smell like clean seawater.
Are raw oysters safe?: Eating raw or undercooked shellfish carries a risk of foodborne illness, especially for pregnant women, young children, older adults and anyone with a weakened immune system or liver disease.

Part of our famous hotel and restaurant recipes, from Boston's Parker House to Delmonico's in New York and Antoine's in New Orleans.

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