Fire And Ice Oysters With Horseradish Sauce

1. 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. 2

   Rinse and scrub the oysters with a stiff brush.

3. 3

   To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.

4. 4

   Find the small opening between the shells near the hinge and pry open with an oyster knife.

5. 5

   Try to keep the juices in the shell.

6. 6

   Loosen the oyster from the shell by running the oyster knife carefully underneath the body.

7. 7

   Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.

8. 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. 9

   Using tongs, carefully remove the oysters from the grill.

10. 10

    Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.