Name: Oysters with Apple & Horseradish Dressing Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Seafood
Ingredients: 24 fresh oysters (3 per person); Crushed ice or rock salt (for serving); 3 tbsp white wine vinegar; 2 tbsp finely chopped shallots; 1 tsp honey; 4 tbsp rapeseed oil; 2 tbsp finely chopped apple flesh (sharp-tasting variety); 1½ tbsp freshly grated horseradish; 1 tsp roughly crushed white peppercorns

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Introduction

Oysters with apple and horseradish dressing offer a refreshing twist on a classic seafood delicacy. The sharp apple and spicy horseradish perfectly complement the briny oysters, making this a sophisticated starter or elegant appetizer for any occasion.

A metal tray holds seven open oysters arranged in a circle on a bed of crushed ice. Each oyster shell is rough and natural-colored on the outer edge with shiny, smooth, light gray and white interiors, cradling the soft, plump oyster meat inside. In the center of the circle is a small white bowl with a spoon, filled with a colorful mix of orange and red sauce. The tray is set on a white marbled surface with part of another white plate with more oysters and sauce visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 fresh oysters (3 oysters each)
Crushed ice or rock salt
3 tbsp white wine vinegar
2 tbsp finely chopped shallots
1 tsp honey
4 tbsp rapeseed oil
2 tbsp finely chopped apple flesh (a sharp-tasting variety is best)
1½ tbsp freshly grated horseradish
1 tsp roughly crushed white peppercorns

Instructions

Step 1: In a small bowl, combine the white wine vinegar and finely chopped shallots. Cover and let sit for about an hour to allow the shallots to infuse the vinegar.
Step 2: Add the honey, rapeseed oil, chopped apple, freshly grated horseradish, and crushed white peppercorns to the infused vinegar and shallots. Stir well and transfer to a serving bowl.
Step 3: Prepare to shuck the oysters using an oyster knife. Rinse oysters under cold water, discarding any that are open and do not close when tapped.
Step 4: Place an oyster rounded-side up on a surface and hold it firmly with a tea towel, exposing the hinged end. Insert the tip of the oyster knife near the hinge and carefully twist and wiggle the knife until the shell pops open.
Step 5: Pry open the shell by inserting the knife tip in several places along the shell edge, cutting the muscle attaching the oyster to the top shell. Remove the top shell carefully, keeping the oyster level to retain its liquor.
Step 6: Slide the knife along the inside of the bottom shell to free the oyster. Discard any oysters with a strong, sulfur smell as they are not safe to eat.
Step 7: Place each shucked oyster on a bed of crushed ice or rock salt to keep them level and fresh. Repeat the shucking process with remaining oysters.
Step 8: Serve the oysters immediately, offering about ¼ teaspoon of the apple and horseradish dressing per oyster. Optionally, dress each oyster in advance and garnish with a sprig of dill.

Tips & Variations

Use a sharp, firm apple like Granny Smith to balance the oyster’s saltiness with bright acidity.
If you prefer a milder horseradish flavor, reduce the quantity or substitute with prepared horseradish sauce.
Serve oysters on a bed of rock salt or crushed ice to keep them chilled and stable during serving.

Storage

Fresh oysters should be consumed the same day they are opened for the best flavor and safety. Store unopened oysters in the refrigerator covered with a damp cloth for up to 2 days. Leftover dressing can be refrigerated in a sealed container for up to 3 days. Do not attempt to store opened oysters for later use.

How to Serve

A white ornate tray filled with crushed ice holds seven large oysters in their shells arranged in a circular pattern around a white bowl of bright orange sauce with red pieces, a small silver spoon resting inside. The oysters show a mix of grey and off-white inside with rough, dark outer shells. The tray is placed on a white marbled surface, with the corner of another white plate with a small amount of food visible in the top right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if an oyster is safe to eat?

Discard any oysters that are open and do not close when tapped before shucking. Also, avoid oysters with a strong, unpleasant sulfur smell after opening, as these are likely dead and unsafe to eat.

Can I prepare the dressing ahead of time?

Yes, the dressing can be made a few hours in advance to allow the flavors to meld. Keep it refrigerated and add it to the oysters just before serving for the freshest taste.