Martha Reveals What She Always Serves at Holiday Parties

Planning a holiday party doesn't have to be complicated. The trick is to serve a pared-down but special-feeling menu. One of my favorites, which I serve at my annual open house in Bedford, is a delicious fresh-seafood buffet of oysters and shrimp, accompanied by a bar stocked with icy-cold whites, a delectable rosé, and a sparkling wine or two. As a young married woman in New York City, I experienced such a buffet at the townhouse of some friends before a performance of the Messiah at Carnegie Hall. It occurred to me at the time that our hostess was a genius to focus on such a limited yet tasty and refined menu. We ate our fill, then trekked to the concert sated and happy.

When preparing this spread, make sure you use high-quality seafood. Seek out a reputable fishmonger, and remember: Seafood should smell clean, never fishy. Opt for sustainably harvested or raised shrimp, and choose oysters that are tightly closed. Plan for three to six shrimp and three to four oysters per guest.

I always try to find an expert to shuck oysters at my party, but it's easy enough to do it ahead on your own (see the how-to ahead). I also make traditional toppings; I think they taste just a bit better than anything you can buy. My jalapeño mignonette is an adaptation of the garnish served at Hog Island Oyster Co., in Marshall, California. The fresh horseradish is a take on my mother's recipe—I make mine in a food processor.

Of course, you can also build on this buffet for a hungrier group by including hearty dishes with all the trimmings. The important thing is to keep it simple, so you can relax and enjoy the party. Happy holidays, and cheers!