If you’re planning to serve a seafood feast, also learn how to cook mussels and serve up some ridiculously delicious Thai coconut mussels!
Get your oysters from somewhere you trust, no matter if that’s your local grocer or a fish monger. Look for signs of freshness: if it doesn’t look or smell right, be cautious. Ask when they were harvested and how long you can safely store them. Some oysters will come with a tag that indicates this information. Consider hanging onto this tag for reference. Make sure you pick up your oysters last on your shopping or to-do list and keep them cold and alive while you transport them home. Once you have them home, put the oysters on a baking sheet between two damp towels in the refrigerator.
Serving tray: Raw oysters are typically served on a metal tray since it keeps things cold. Family or guests will pick up one oyster at a time for an appetizer, making a metal serving tray optimal to keep your oysters icy cold. Garnishes: For the classic, purist approach, you can serve with lemon wedges to add a squeeze of bright, fresh citrus. This will balance some of the salty flavor from the oysters. Alternatively, you can add fresh herbs, ginger, chili flakes, or lime juice – it all depends on the flavor you want to offer or the style of oysters you’re intending to serve. Sauce: You can offer hot sauce, like Tabasco. You can also include a classic French mignonette which has vinegar, minced shallots, and pepper. Or try this champagne mignonette for a delicious twist! Adding sauces as options leaves it up to your guests to decide how much of the briny oyster they want to taste or disguise.
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