Oysters With Horseradish Cream

Serves: 2
Total Calories: 378


1 cup cream, heavy
1 tablespoon horseradish, grated, plain, drained if bottled, or more to taste
1 tablespoon chives, chopped fresh, or scallion greens
1 tablespoon lemon zest, grated
2 teaspoons lemon juice, fresh, or more to taste
salt and freshly ground black pepper, to taste
2 dozens oysters in the shell, scrubbed


1. Preheat the grill to high.

2. Beat the cream to soft peaks in a chilled medium-size bowl, then fold in 1 tablespoon horseradish, the chives, lemon zest, 2 teaspoons lemon juice, and salt and pepper. Taste for seasoning, adding horseradish and lemon juice as necessary the mixture should be highly seasoned.

3. If you have a fish or vegetable grate, preheat it on the grill grate for 5 minutes, then arrange the oysters on it, rounded side down (see Note). Otherwise, arrange the oysters directly on the grate. Grill until the shells open, 6 to 10 minutes.

4. Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open. Place a spoonful of horse-radish cream on each oyster and serve immediately.

Serves 4 to 6 as an appetizer, 2 to 3 as an entrée

Note: If you look at an oyster closely, you will see that one side is more rounded than the other.

Nutritional Facts:

Serves: 2
Total Calories: 378
Calories from Fat: 360

This Oysters With Horseradish Cream recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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