How to Prepare Oysters on the Half Shell with Three Sauces

The ideal way to serve oysters to a crowd is oyster-bar style. Arrange the necessary equipment for shucking the oysters- two or more oyster knives, heavy-duty waterproof canvas gloves and a plastic bag for the empty shells- along with the sauces, napkins, toothpicks and crackers on a table so guests can serve themselves.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 72 fresh unshucked oysters, rinsed
• Cold Mustard Sauce
• Pickled Pepper Sauce
• Black Pepper Sauce

1. 
   Oysters on ice

   Place oysters in large tub or barrel with water and large chunks of ice until ready to serve (oysters will spoil quickly if not kept very cold).

2. 

   To shuck, hold oyster knife in writing hand; hold oyster tightly in opposite hand with rounded side up and hinged part of shell in palm. Insert end of knife between shells near hinge and twist to pry shells open partially. Work knife blade around shells to sever hinge. Pry top shell off with hands and discard. Work knife around oyster to release from shell. Sprinkle or spoon sauce onto oyster and "drink" oyster and liquor; or use toothpick to dip oyster into one of the sauces.

3. 

   * Cold Mustard Sauce/Makes about 1 1/2 cups
   
   1 cup mayonnaise 2 teaspoons fresh tarragon
   1/4 cup whipping cream or 1/2 teaspoon dried, crumbled
   2 tablespoons chopped green onion 2 teaspoons fresh lemon juice
   1 tablespoon chopped capers 1 teaspoon Worcestershire sauce
   1 tablespoon chopped fresh parsley 1/4 teaspoon freshly ground pepper
   2 teaspoons coarse-grained French Dash of hot pepper sauce
   mustard
   
   Whisk all ingredients in small bowl. Cover; refrigerate until ready to serve.

4. 

   **Pickled Pepper Sauce/Makes about 2 cups
   
   2 cups fresh red or green chilies 2 to 3 fresh dill sprigs
   2 garlic cloves, sliced 2 cups white vinegar
   
   Combine chilies, garlic and dill in 1-quart jar. Bring vinegar to boil. Pour vinegar over chilies. Cover jar tightly. Let stand in cool place at least 2 days to mellow. To serve, strain sauce into small bowl; discard garlic and dill.

5. 

   ***Black Pepper Sauce/Makes about 1 1/2 cups
   
   1 cup catsup 1 tablespoon cider vinegar
   1/4 cup water 1 tablespoon fresh lemon juice
   2 tablespoons freshly ground pepper 1 teaspoon cayenne pepper
   1/2 teaspoon salt
   
   Mix all ingredients in small bowl. Cover; refrigerate until ready to serve.

Resources

• Hustla Heath's web-site