Description
A refreshing and elegant seafood appetizer featuring fresh oysters served on a bed of crushed ice with a vibrant apple and horseradish dressing, balancing sharp, tangy, and spicy flavors.
Ingredients
Scale
Oysters
- 24 fresh oysters (3 oysters each)
- 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 (a sharp-tasting variety is best)
- 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 it infuse for about an hour to allow the shallots to soften and flavor the vinegar deeply. Afterward, stir in the honey, rapeseed oil, chopped apple, freshly grated horseradish, and crushed white peppercorns until well mixed. Transfer the dressing to a serving bowl.
- Shuck the oysters: Using an oyster knife and a protective tea towel, rinse the oysters under cold running water. Discard any oysters that are open and fail to close when tapped. Place each oyster rounded-side up on a work surface, hold it firmly with the towel, and insert the knife between the shells near the hinge. Twist and wiggle gently until the shell pops open.
- Release the oyster: Carefully run the knife tip around the inside of the shell to detach the upper shell completely, taking care to keep the oyster level to retain its liquor. Then, cut the muscle attaching the oyster to the bottom shell and gently free the oyster while keeping it nestled in the bottom shell. Discard any oyster that emits a strong sulphurous smell.
- Serve the oysters: Arrange the shucked oysters on a bed of crushed ice or rock salt to keep them level and fresh. Either pre-dress each oyster with about ¼ tsp of the apple and horseradish dressing and garnish with a dill sprig, or allow guests to add the dressing themselves. Serve immediately for optimal freshness and flavor.
Notes
- Use an oyster knife specifically designed for shucking to avoid injury and damage to the oysters.
- Choose sharp, tart apples such as Granny Smith to complement the horseradish’s heat with acidity and sweetness.
- Keep oysters chilled on crushed ice or rock salt to preserve freshness and presentation.
- Discard any oysters that do not close when tapped or have an off-smell indicating they are no longer safe to eat.
- The dressing can be prepared in advance to allow flavors to meld beautifully.
- Handle oysters carefully to retain their briny liquor inside the shell for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Seafood
Keywords: oysters, seafood appetizer, fresh oysters, oyster dressing, horseradish dressing, apple dressing, no-cook appetizer, shellfish
