A raw oyster platter is a classic New England coastal presentation: carefully shucked oysters are served on ice with lemon and a vinegar sauce. There is no cooking step; freshness is key.
Scrub the oyster shells thoroughly under cold running water with a stiff brush to remove sand and debris.
Mix the vinegar with the lemon juice, very finely chopped red onion, and coarsely ground black pepper. Refrigerate.
Carefully shuck each oyster with an oyster knife, directing the blade away from yourself. Do not spill the liquid in the bottom shell.
Arrange the shucked oysters on a tray filled with crushed ice. Serve with the sauce and lemon wedges.
When shucking oysters, always direct the knife away from yourself, not toward yourself; a slipping knife can cause a serious cut. Allergen: contains mollusks.
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