Name: Oysters on the Half Shell
Total time: 15 min
Ingredients: 3 pounds crushed ice; 12 oysters , well scrubbed

Why This Recipe Works

To serve oysters on the half shell the way they'd be served in a restaurant or raw bar, the first step was to crush ice by hand. Filling a heavy-duty zipper-lock bag about three-quarters full with ice; wrapping the bag in a dish towel; and using a mallet, skillet, or rolling pin to break up the ice yielded pieces that were small enough to pack tightly but not so fine that they melted quickly. The ice chilled the oysters and bowls of condiments and also kept them securely nestled on the platter so that they didn't tip. Wrapping a dish towel over our thumb and tucking the end between our thumb and forefinger was the easiest, most effective way to protect our hand during shucking.

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Before You Begin

If you're serving the oysters with an accompaniment, embed the serving bowl in the ice and then fill it. You'll need an oyster knife and a large, deep, chilled serving platter. This recipe contains raw or undercooked seafood, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Arrange ice in even layer on chilled serving platter. Shuck 1 oyster and discard top shell; place oyster on ice, being careful not to spill much liquid. Repeat with remaining oysters.