Oysters on the half shell


  • 1 dozen oysters in the shell
  • Crushed ice
  • TABASCO® Sauce
  • Lemon wedges


  1. Wash oysters with cold running water to remove grit and sand. Before opening, place oysters in ice for 1 hour so they are well chilled when served.
    *Use thick glove or folded kitchen towel to protect your hand and to cushion oyster.
  2. Holding oyster in one hand, cup-side down with hinge toward you, insert oyster knife into hinge. Applying gentle pressure, twist and rock oyster toward you. When you feel the point go in, twist the blade to pop the shell and run the blade forward over the meat to sever the abductor muscle. (You may also ask the seafood market employee to open the oysters, if you are serving right away.)
  3. To serve, cut under oyster meat to release it from bottom shell, being careful to keep as much liquid as possible. Discard top shell. Place opened oyster in its bottom shell on bed of crushed ice. Sprinkle each oyster with a few drops of TABASCO® Sauce and serve with lemon wedges.