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Oysters have a reputation for being an aphrodisiac. Casanova, referring to oysters in his memoirs, confessed that to eat “so delicate a morsel must be a sin in itself.” This recipe adds a dash of heat to spice up your night.

10-12 Bluepoint oysters

1 cup heavy whipping cream

1 teaspoon grated horseradish

sea salt

freshly ground pepper

Open the oysters and place the oysters on the half shell in a plate to collect any oyster liquor.

Combine the heavy cream and oyster liquor in a small saucepan. Bring to a boil over high flame and continue to boil for 3-4 minutes to reduce volume by half. Whisk in the grated horseradish and bring up to a boil again. Remove from heat and season with salt, pepper, and more horseradish, if desired. Keep warm.

Preheat the broiler.

Place each oyster on the half shell on a special oyster baking dish or on a bed of rock salt to hold them level. Place the oysters under the broiler for about 1 minute or until just warm, being careful not to overcook. Coat each oyster with approximately 1 teaspoon of the warm sauce and serve immediately.

Variation: Use any fresh local oysters such as Belon, Moonstone, Winter Point, etc.

Jacques Haeringer is the author of Two for Tonight: Pure Romance from L’Auberge Chez François, Bartleby Press