Fire and Ice Oysters with Horseradish Sauce

Recipe by Hey Jude
READY IN: 24mins




  • 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.
  • Rinse and scrub the oysters with a stiff brush.
  • To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
  • Find the small opening between the shells near the hinge and pry open with an oyster knife.
  • Try to keep the juices in the shell.
  • Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
  • Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
  • Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
  • Using tongs, carefully remove the oysters from the grill.
  • Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.