Raw Oysters on the Half-Shell
Yield: 6 servings | Prep time: 30 minutes | Cook time: N/A
INGREDIENTS
- 1 dozen oysters, shucked on the half-shell
- 1 lemon, cut into wedges
- 4 cups of ice, for serving
- Tabañero Extra Hot Hot Sauce
- Tabañero Key Lime Hot Sauce
- Tabañero Original Hot Sauce
EQUIPMENT
- 1 oyster-shucking knife
- 1 pair of level five cut-resistant gloves
- 1 non-slip cutting board
- 1 clean dish towel
- 4 cups of crushed ice
- 1 large serving tray
INSTRUCTIONS
First, prepare and shuck the raw oysters. Put on cut-resistant gloves and place a clean dish towel on a non-slip cutting board to hold the oyster in place. Insert the shucking knife into the oyster’s hinge and twist the blade until the shell pops open. Glide the blade underneath the top shell to detach the oyster. Make sure not to spill the liquid inside the oyster shell.
Next, prepare the serving tray to hold the oysters on the half-shell in place. Spread a thick layer, about 4 cups, of crushed ice in a large serving tray. Use the layer of ice to cradle the oysters upright. This serving method will ensure no liquid spills out of the oysters.
The fresher the oysters on the half-shell, the better. Serve the oysters on the half-shell immediately with a side of lemon wedges and a trio of Tabañero Hot Sauce. We recommend our Extra Hot, Key Lime, and Original Hot Sauce.
Next, prepare the serving tray to hold the oysters on the half-shell in place. Spread a thick layer, about 4 cups, of crushed ice in a large serving tray. Use the layer of ice to cradle the oysters upright. This serving method will ensure no liquid spills out of the oysters.
The fresher the oysters on the half-shell, the better. Serve the oysters on the half-shell immediately with a side of lemon wedges and a trio of Tabañero Hot Sauce. We recommend our Extra Hot, Key Lime, and Original Hot Sauce.