Warm Oyster with Horseradish Sauce
Oysters steamed just until their shells open naturally are served warm on the half shell with a spicy horseradish and butter sauce for drizzling, making this an easy recipe for a crowd.
Serves 2
Ingredients
- 9 to 12 medium oysters
- 2 tablespoons butter, melted
- 1 teaspoon horseradish
- Chives, optional
Method
- Heat a medium sauté pan over medium-high heat. Set the oysters in the pan and add ½ cup water. Cover and let the oysters steam for 1 ½ to 2 minutes.
- Heat a large sauté pan over medium-high heat, add the oysters in a single layer and pour in a ½ cup water. Immediately cover and allow to steam for 1 ½ to 2 minutes. The oysters will just begin to open, making it easy to remove the top shell for serving. Transfer the oysters to a plate and open each oyster by putting the knife in the joint and popping them open. Run your knife between the shells and remove the top, flat shell. Loosen the meat from the bottom shell with the knife.
- For the sauce, in a small bowl stir the melted butter and horseradish together. Spoon the mixture over the oysters, sprinkle with the chives, if using, and serve.
Notes
I live close to the sea and I like oysters raw or warm on the half shell or shelled and cooked lightly, just until the mantle begins to curl. Here I heat the oysters in a hot pan with just enough water to create steam. As they warm, their shells open naturally, making this an easy recipe for a crowd. The spicy bite of horseradish makes an interesting sauce for drizzling.
