How to Serve Oysters on the Half Shell

The allure of raw oysters is unmistakable, even from those who refuse to eat them. Although you really can't improve on these briny "mouthfuls of the sea," some people appreciate the accoutrements of lemon, hot pepper sauce or a vinegary mignonette sauce.

Difficulty: Easy

Instructions

Things You'll Need:

• oysters
• lemon wedges or lemon juice
• black pepper
• coarse salt
• black pepper
• mignonette sauce
• crushed ice or seaweed
• Groceries
• Oyster Knives
• Serving Dishes

1. Buy oysters raw on the half shell, or shuck live oysters yourself. (See "How to Shuck Oysters," under Related eHows.)

2. Prepare a dish with something to hold oyster shells in place, such as coarse salt, crushed ice or seaweed.

3. Arrange oysters on dish.

4. Serve plain or with a lemon wedge, black pepper, hot pepper sauce or mignonette sauce.

Tips & Warnings

• If you do choose to use condiments with the oysters, use just a few drops of whatever you choose, so as not to overwhelm the oyster's delicate flavor.
• To make a mignonette sauce, combine white or red wine vinegar with a little chopped shallot, a pinch of salt and freshly cracked pepper. Let sit for 15 minutes so that the shallot can soften.
• Be picky about the quality of raw shellfish, and make sure it was not taken from a polluted or unsafe area.

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