Name: Oysters with Apple & Horseradish Dressing Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Seafood
Ingredients: 24 fresh oysters (3 oysters each); 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 (a sharp-tasting variety is best); 1½ tbsp freshly grated horseradish; 1 tsp roughly crushed white peppercorns

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Introduction

These oysters with apple and horseradish dressing make a refreshing and elegant starter that’s perfect for impressing guests. The sharp tartness of the apple combined with the spicy kick of horseradish complements the briny oysters beautifully. This dish is simple to prepare but feels truly special.

A silver platter shaped with scalloped edges holds seven opened oysters arranged in a circle on a bed of crushed ice. The oysters show creamy, shiny, beige shells with dark, rough outer edges and moist, light grayish meat inside. In the center of the platter is a small white bowl filled with a bright orange sauce containing small pieces of red and yellow ingredients. A small silver spoon rests inside the bowl, its handle pointing outward. The scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 fresh oysters (3 oysters per person)
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: Mix the white wine vinegar and shallots in a small bowl, cover, and let sit for about an hour to let the shallots infuse the vinegar. Then add the honey, rapeseed oil, chopped apple, grated horseradish, and white peppercorns. Stir well and transfer to a serving bowl.
Step 2: Carefully shuck the oysters using an oyster knife. Rinse them under cold running water and discard any that are open and do not close when tapped. Place each oyster rounded-side up on a surface, grip it with a tea towel, and insert the knife tip at the hinge. Twist gently until the shell pops open, keeping the oyster level to retain its liquor.
Step 3: Pry open the shell by wedging the knife tip around the hinge and twist to release it completely. Slide the knife under the oyster to detach it from the top shell, discarding the upper shell, then detach it from the bottom shell while keeping the oyster nestled inside. Discard any oysters with a strong sulfur smell.
Step 4: Place each oyster in its bottom shell on a bed of crushed ice or rock salt to keep them level. Repeat with remaining oysters.
Step 5: Serve immediately with the apple and horseradish dressing. Use about a quarter teaspoon of dressing per oyster, either adding it just before eating or dressing all oysters in advance with a dill sprig on top if desired.

Tips & Variations

Use a sharp oyster knife and protective glove or tea towel to safely shuck oysters.
Choose a crisp, tart apple like Granny Smith for the dressing to balance the oyster’s flavor.
For a smoky twist, add a few drops of smoked paprika or a splash of smoky whisky to the dressing.
If fresh horseradish is not available, substitute with prepared horseradish but reduce the quantity to taste.

Storage

Fresh oysters should be consumed the same day they are shucked for the best taste and safety. Store unshucked oysters in the refrigerator covered with a damp cloth for up to 2 days. The dressing can be refrigerated in an airtight container for up to 2 days but is best served fresh. Reheating oysters is not recommended as it changes their texture and flavor.

How to Serve

A white metal scalloped-edge tray filled with crushed ice holds seven opened oysters arranged in a circle around a small white bowl of orange sauce with small diced vegetables inside, a silver spoon resting in the bowl. The oysters have rough dark gray outer shells with smooth white inner shells and plump beige oyster meat. The tray sits on a white marbled textured surface, and part of a white plate with lemon wedges is visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing ahead of time?

Yes, you can prepare the apple and horseradish dressing up to a day in advance. Letting the shallots infuse in vinegar for at least an hour improves the flavor. Keep it refrigerated until serving.

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

Fresh oysters should be tightly closed before shucking or close when tapped. Discard any that remain open or have a strong, unpleasant smell after opening. The oyster liquor should be clear and salty, not cloudy or off-putting.