• 24minutes
  • 309calories

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Nutrition Info . . .

MineralsNatrium, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup sour cream

  2. 2 tablespoons prepared horseradish

  3. 1 tablespoon fresh lemon juice

  4. 1 tablespoon finely chopped fresh chives

  5. 1/4 teaspoon Worcestershire sauce

  6. 1/4 teaspoon Tabasco sauce

  7. 1/4 teaspoon kosher salt

  8. 1/4 teaspoon fresh ground black pepper

  9. 2 dozen fresh oysters

Instructions Jump to Ingredients ↑

  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. Rinse and scrub the oysters with a stiff brush.

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

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

  5. Try to keep the juices in the shell.

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

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

  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. Using tongs, carefully remove the oysters from the grill.

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


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