OYSTER FEST ESSENTIALS
Raw bar shuckers wield cheap ones, so they’re good enough for you—but yes, get the tool designed for the job, not a butter knife. And get several so you’re not stuck shucking by yourself.
Display your half-shell beauties for that raw bar vibe. Any rimmed platter that holds ice works; vintage beer trays make a statement, cooler lids will do in a pinch.
Non-negotiable for keeping oysters chilled and creating an authentic presentation. Crushed ice—lots. Grab double what you think you need, then a bit more.
Lemon wedges, cocktail sauce, and because you’re a class act, mix champagne vinegar with minced shallots and black pepper for a zingy mignonette.
Yes, eating an oyster atop a saltine is a rookie move. But be nice to newbies, too, especially if they brought good beer.