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Oysters on the Half Shell

Oysters on the Half Shell


  • 1 medium tomato, seeded and diced
  • 1 medium shallot, finely diced
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons fresh lemon juice
  • 1 habanero chili, seeded and finely chopped
  • Sea salt, to taste
  • Rock salt
  • Crushed Ice
  • 32 fresh oysters on the half shell


1. In a small bowl, mix the tomato, shallot, coriander, lemon juice and chili together. Season with salt and set aside.

2. Sprinkle a generous amount of rock salt over a non-reactive rimmed platter. Add a layer of crushed ice over the salt. Sprinkle another handful of rock salt.

3. Arrange the oysters in their shells on the ice, nestling them a bit so they don't move around. Spoon 1 teaspoon of the mignonette over each oyster. Transfer the remaining mignonette to a small serving bowl and set among the oysters.