Fire and Ice Oysters with Horseradish Sauce

Total Time
24mins
Prep 20 mins
Cook 4 mins

Easy appetizer once you've mastered the trick of opening the oysters! I love oysters hot off the grill and the sauce in this is perfect on them. I got this recipe from the Weber website.

Ingredients Nutrition

Directions

  1. Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
  2. Rinse and scrub the oysters with a stiff brush.
  3. To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
  4. Find the small opening between the shells near the hinge and pry open with an oyster knife.
  5. Try to keep the juices in the shell.
  6. Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
  7. Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
  8. Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
  9. Using tongs, carefully remove the oysters from the grill.
  10. Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.
Most Helpful

5 5

Yummo thanks for sharing! I didn't have any sour cream so used thickened cream which tasted great although made it a little runnier than it would have been with sour cream. I was doing a smaller quantity of oysters but used the left over as a dip for some battered prawns and it was great with them as well.