Show up to the New Year’s Eve party with fresh oysters, and you are sure to be the life of the party. The essentials:

Both East Coast and West Coast oysters are at their peak right now, so it’s hard to go wrong. They do have quite different characteristics: Atlantic oysters, such as the classic Malpeque from PEI, have a fresh, briny taste. Pacific oysters are meatier and usually a little less salty, with hints of cucumber or watermelon rind. It’s nice to have a few of each for contrast.

If you do not have a good local fishmonger that can guarantee you an impeccably fresh product, consider contacting your local oyster bar to buy them. You may also be able to buy your oyster knives from them: Buy two in case someone offers to help you shuck, or you break one (happens to the best of us!). For a mixed crowd, count on about three per person as some people won’t have any. If you think that you are walking into a crowd of oyster fanciers, then you may need to triple that amount.

Don’t forget to bring kitchen towels to hold the oysters and protect your hands. Bring extras to clean up with as well. These suckers make a mess.

As far as accompaniments go, offer lemon wedges and Tabasco sauce for sure. I like my oyster with a little freshly ground black pepper, so I always have a grinder handy. Freshly grated horseradish is a Belgian tradition and looks fantastic with little effort. Mix some with a little tomato ketchup and you have an instant cocktail sauce. Mignonette sauce is very classy and easy to make: Combine equal quantities white wine vinegar with the white wine (or champagne) of your choice, and mix in lots of freshly chopped shallots and cracked black pepper.

Don’t stress about losing a few oysters to broken shells. Remember: This is fun, and no matter what, you’re guaranteed to be the most popular guy at the party!

Image courtesy of star5112.