Fresh Shucked Oysters Recipe
spicy cocktail sauce, fresh horseradish, saltines (6ea) garlicky-caper relish, asher blue sauce, radish, stinson sourdough
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Ingredients
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Oysters & Serving
Spicy Cocktail Sauce
Garlicky-Caper Relish
Asher Blue Sauce (creamy blue cheese dressing)
Method
Oysters & Serving
Prepare serving bed
Fill a large shallow platter with crushed ice to create an even bed for oysters. Allow some ice to mound slightly where oysters will rest so they stay level.
Toast sourdough
Lightly toast 6 slices of Stinson sourdough until golden. Keep warm and slice into serving-sized pieces. Place saltines and thin radish slices on a small side plate.
Spicy Cocktail Sauce
Make sauce
In a small bowl combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1/2 teaspoon prepared horseradish (adjust for heat). Stir until smooth. Taste and add a pinch of sea salt if needed.
Finish with grated horseradish
Just before serving place an extra 2 teaspoons of freshly grated horseradish in a tiny ramekin or spoon and offer alongside the cocktail sauce so guests can add more heat/freshness.
Garlicky-Caper Relish
Make relish
In a small bowl whisk 2 teaspoons olive oil with 2 teaspoons chopped capers, 1 tablespoon minced shallot, 1/2 teaspoon grated garlic, 1 teaspoon chopped parsley, 1/2 teaspoon lemon zest and 1/2 teaspoon lemon juice. Season with a pinch of black pepper and stir to combine. Let rest 5 minutes to mellow flavors.
Asher Blue Sauce (creamy blue cheese dressing)
Make blue sauce
In a small bowl mash together 1/4 cup crumbled blue cheese with 2 tablespoons sour cream and 2 tablespoons mayonnaise until slightly chunky but cohesive. Stir in 1 teaspoon lemon juice and a pinch of black pepper. If too thick, thin with 1/2 teaspoon water or milk.
Assembly & Service
Place the ramekins of spicy cocktail sauce, fresh grated horseradish, garlicky-caper relish and Asher Blue sauce on the platter with the oysters or on a companion tray. Garnish oysters with a small dollop (about 1/4 tsp) of garlicky-caper relish on half the oysters and a small spoonful (about 1/4 tsp) of Asher Blue sauce on the other half, leaving a few plain for purists.