Buy them shucked or shuck them yourself, either way, fresh oysters on the half shell are great to eat and fun to serve at home. Whether you're a seasoned oyster eater looking for new ways to top these tasty bivalves or an oyster neophyte wondering how to serve these succulent treats, find easy and delicious ways to top them below.
01 of 07
Keep it real. Keep it traditional. Plenty of oyster lovers claim cocktail sauce overpowers the delicate flavor of oysters, but, let's face it, that's exactly what plenty of people are looking for.
You can buy cocktail sauce, but it's so easy to make yourself I've never understood having that extra bottle in the cupboard or fridge: just add jarred or freshly grated horseradish to ketchup to taste (start with about 1 tablespoon horseradish to 1/4 cup ketchup).
02 of 07
It is beyond simple, but a spritz of fresh lemon juice brings out the crave-able briny flavor that makes oysters such a hit with those who love them. When you spritz lemon juice on truly fresh oysters, you may even notice them twitch a bit when the acid hits them. Slurp them up.
03 of 07
Hands down, this is my favorite thing to drizzle on oysters before I eat them. It may sound fancy, but it sure is easy to make: combine a finely minced shallot with about 1/4 cup champagne vinegar and add salt and plenty of freshly ground black pepper to taste.
Let people drizzle mignonette sauce on their own oysters, and, to follow the French tradition more fully, offer thinly sliced rye bread and fresh butter alongside.
04 of 07
The bright flavor of fresh basil that defines pesto, along with the richness from pine nuts,a sharp bite of garlic, and acid kick of lemon juice is a surprisingly lovely match with raw oysters. Make a batch of homemade pesto, then thin it with lemon juice, add salt and freshly ground black pepper to taste, and dollop it onto oysters. It's not conventional, but it's darn tasty.Continue to 5 of 7 below.
05 of 07
Serrano Chile Lime Sauce
For those looking for a little kick and a little something different, try this spicy twist on traditional mignonette sauce: mix 1 small finely minced serrano chile (discard the seeds to tame the heat, if you like) with 2 tablespoons lime juice and 2 tablespoons red wine vinegar, add salt to taste and some finely chopped cilantro, if you like.
06 of 07
Spicy Mignonette Sauce
I felt like a culinary genius when I brought classic mignonette sauce and nuoc cham, the spicy Vietnamese sauce, together in this recipe. It's amazing on raw oysters, but also truly shines when drizzled over grilled oysters. Peel and mince 1 small shallot and stir it into 1/2 cup cider vinegar, along with 1 to 2 tablespoons brown sugar, 1/4 to 1/2 teaspoons red chile flakes, and salt to taste. A bit of fish sauce is good, too.
07 of 07
The vinegary, spicy tang of Tabasco, or similar vinegar-based chile sauces, meshes well with the underlying mineral-y sweetness that makes oysters so irresistible.