I love oysters cold, warm or hot. When they are ice cold, they are difficult to open, but when arranged in an even layer, covered, in a large pan over medium heat, they will open easily and be just a little warmed through. Don’t overcook them, as they will be tough and rubbery.

Oysters with Horseradish Sauce

Category

Category name

Serves

2

Ingredients

  • 8 to 10 large oysters
  • ¼ cup boiling water
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon prepared horseradish
  • 2 teaspoons chopped chives

Method

  1. Heat a large sauté pan over high heat. Add the oysters, cupped side down in an even layer, add the water, cover and steam for about 1 ½ minutes. Remove from the heat. Once they are cool enough to handle, using an oyster knife, carefully open, running the knife along the top of the oysters and cutting through the abduction muscle. Arrange on a platter.
  2. In a small bowl, whisk the butter and horseradish together, then spoon the sauce onto each opened oyster. Sprinkle with chives and serve immediately.