Oysters With Horseradish Cream

My husband and dad love to cook oysters on the grill. This recipe is one of their favorites. Steven Raichlen

• Ready In: 40 mins
• Yields: 4 to 6 appetizer servings

Ingredients

• 1  cup heavy cream
• 1  tablespoon  grated plain horseradish, drained if bottled (to taste)
• 1  tablespoon  chopped fresh chives
• 1  teaspoon  grated lemon zest
• 2  teaspoons fresh lemon juice (to taste)
•  salt
•  fresh ground black pepper
• 2  dozen  oysters, in the shell scrubbed

Directions

1. Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
2. Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
3. If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down—otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
4. Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
5. Place a spoonful of horseradish cream on each oyster and serve immediately.