
A “Ranson” Oyster Plate by Haviland from Replacements, Ltd tops a cheerful setting for oysters and martinis. Table styling by Amanda Smith Fowler. Photo by David Hillegas
Going out to dinner is grand—and something we are all missing these days—but having a simple, yet divine dinner at home can be superior with the right ingredients. We’re serving up classic martinis and oysters on the half shell for the first course of a splendid supper to celebrate our partner Replacements, Ltd’s 40th anniversary. To set the table for the virtual occasion, Flower style editor Amanda Smith Fowler curated a sparkling selection of tableware and barware from Replacements. Plus, find tips and inspiration for your own oysters and martinis repast.
Set The Table
Click the arrows to see Amanda’s choices for setting a table for oysters and martinis in honor of Replacements, Ltd’s 40th anniversary. Shop her selections and more here.
Oysters & Martinis Menu
Basic Vodka Martini
Vodka martinis are simple and easy to mix on demand. We prefer ours straight up with a twist. For guests, have dry vermouth and olives on hand as well.
(Serves 1)
- 2 oz vodka
- Squeeze of lime
- Lime peel (for rimming and serving)
Fill a martini shaker with ice. Next, add the vodka and lime. Shake, shake, shake until very cold. Rim a glass with the lime peel, then add to the glass. Strain the martini into the glass. Enjoy!
Oysters on the Half Shell
Plan for 6 oysters per person for an appetizer serving. For a celebration for two, tailor this list to what you know you like. For a gathering, a greater variety guarantees that the world is everyone’s oyster.
- Fresh oysters (see “Oyster Varieties & Sources” below)
- Mignonette sauce
- Homemade cocktail sauce
- Prepared horseradish
- Assorted hot sauces
- Lemons or limes, sliced into wedges
- Bread and butter (a European tradition)
- Saltines
How the Flower Editors Take Their Oysters
Amanda Smith Fowler, Style Editor: “I like oysters best the simplest way possible—raw, on a saltine, with homemade cocktail sauce.”
Alice Welsh Doyle, Editorial Director: “I prefer my oysters raw with Mignonette sauce, a traditional dressing of red wine vinegar, shallots, and freshly ground peppercorns. No saltines or cocktail sauce so that the flavor of high-quality oysters can shine. Smaller oyster varieties are my favorite, and I am always ready to try what’s local when traveling near the coast.”
Margaret Zainey Roux, Contributing Editor: “As a New Orleanean, I’ve never met an oyster that I didn’t love! My absolute favorite, though, is a classic, ice-cold raw oyster served on the half shell and topped with cocktail sauce and an extra heavy dose of horseradish.”
Oyster Varieties & Sources
Here, the Flower team shares varieties we have personally tried and loved. Source your oysters from a vendor you trust, whether local or online.
- Along the Gulf Coast: Try Apalachicola from Apalachicola Bay, Florida; Murder Point from Portersville Bay, Alabama; Navy Cove from Navy Cove, Alabama; or Point aux Pins from Grand Bay, Alabama. And when you get back to traveling, make a stop in New Orleans. “I love the old oyster bars there,” Alice says. “No fanfare—they shuck them in front of you and throw them down on the counter.”
- Up North: Blue Points from the Long Island Sound are tried and true and were a favorite of Queen Victoria. Many beach communities in the East—Nantucket, Cape Cod, Martha’s Vineyard—have their own varieties; try what’s fresh and local. For an online option, Amanda gives a shoutout to New England-based Island Creek Oysters: “I was gifted a subscription for my birthday. It is such a treat to receive fresh, briny oysters every other month.”
- Canada: Oysters from Prince Edward Island are a favorite of Flower’s former digital director, Jason Burnett—high praise from someone who is such an oyster fan that he founded the website, oyster-obsession.com
For more from Flower magazine’s celebration of Replacements, Ltd’s 40th anniversary series, see “The Ultimate Cocktail Hour.”
Produced by Terri Robertson and Amanda Smith Fowler
Sponsored by Replacements, Ltd.