Oysters on the Half Shell

Oysters on the half shell are one of my favorite things. Typically, extra-small oysters are best for this presentation. Place the oysters on a bed of rock salt or crushed ice to keep them from tipping and losing their delicious liquor. The simplest way to serve them is with a squeeze of lemon and/or a drop or two of hot sauce, but there are plenty of other toppings, such as Hog Island’s Hogwash and classic French mignonette. Recipes for these and more follow this recipe.