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Oysters with horseradish sauce
By Chef Jacques Haeringer from Two for Tonight
CANOE - Lifewise Updated: addthis

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    Oysters have a reputation for being an aphrodisiac. Casanova, referring to oysters in his memoirs, confessed that to eat ďso delicate a morsel must be a sin in itself.Ē 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 LíAuberge Chez FranÁois, Bartleby Press

    This story was posted on Thu, January 27, 2011

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