Ingredients
-
1/2
-
2
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
2
-
-
-
-
-
-
Directions
Fire and Ice Oysters with Horseradish Sauce, 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 , 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
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Steps
|
1
Done
|
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
Done
|
Rinse and Scrub the Oysters With a Stiff Brush. |
|
3
Done
|
to Open Them, on a Folded Kitchen Towel, Grip the Oyster Flat Side Up With Another Kitchen Towel Protecting Your Hand. |
|
4
Done
|
Find the Small Opening Between the Shells Near the Hinge and Pry Open With an Oyster Knife. |
|
5
Done
|
Try to Keep the Juices in the Shell. |
|
6
Done
|
Loosen the Oyster from the Shell by Running the Oyster Knife Carefully Underneath the Body. |
|
7
Done
|
Discard the Top, Flatter Shell, Keeping the Oyster in the Bottom, Deeper Shell. |
|
8
Done
|
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
Done
|
Using Tongs, Carefully Remove the Oysters from the Grill. |
|
10
Done
|
Spoon a Small Dollop of Sauce on Top of Each Oyster and Serve With Cocktail Forks While Oysters Are Hot. |
