Description
A refreshing and elegant appetizer featuring fresh oysters served with a tangy apple and horseradish dressing. The dressing combines white wine vinegar infused with shallots, honey, rapeseed oil, finely chopped sharp apple, freshly grated horseradish, and white peppercorns to complement the natural briny flavor of the oysters. Perfect for a sophisticated starter or a special occasion.
Ingredients
Scale
Oysters
- 24 fresh oysters (3 per person)
- Crushed ice or rock salt (for serving)
Dressing
- 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
Instructions
- Prepare the dressing: 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. After infusion, add the honey, rapeseed oil, finely chopped apple, freshly grated horseradish, and roughly crushed white peppercorns. Stir well and transfer the dressing to a serving bowl.
- Shuck the oysters: Using a proper oyster knife, rinse the oysters under cold running water. Discard any oysters that are open and do not close when tapped. Hold the oyster with the rounded side up, using a tea towel for protection, exposing the narrow hinged end. Insert the tip of the oyster knife between the top and bottom shells near the hinge. Apply gentle pressure with a twisting and wiggling motion until the shell pops open.
- Detach the oyster: Carefully run the knife inside the upper shell to cut the muscle attaching the oyster to it and remove the top shell. Then, run the knife along the inside of the lower shell to free the oyster, leaving it nestled in its bottom shell. Discard any oysters with a strong sulfur smell as they are likely dead.
- Arrange for serving: Place each shucked oyster on a bed of crushed ice or rock salt to keep them level and fresh. Repeat the shucking process for all oysters.
- Serve: Serve the oysters immediately with the apple and horseradish dressing. Use about ¼ tsp of dressing per oyster. Optionally, pre-dress each oyster and garnish with a sprig of dill for presentation.
Notes
- Use an oyster knife specifically designed for shucking oysters to avoid injury.
- Choose sharp-tasting apples such as Granny Smith for the dressing for the best flavor contrast.
- Keep oysters chilled on crushed ice to maintain freshness and safety.
- If an oyster smells strongly sulfurous, discard it as it is not safe to eat.
- The dressing can be prepared ahead of time to enhance flavors.
- Handle oysters gently to preserve the natural liquor inside the shell for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Seafood
Keywords: oysters, apple horseradish dressing, seafood appetizer, fresh oysters, no-cook recipe, shellfish, white wine vinegar, horseradish
