Oysters With Apple Horseradish Dressing Recipes

FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE

Steps:

• Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
• Rinse and scrub the oysters with a stiff brush.
• To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
• Find the small opening between the shells near the hinge and pry open with an oyster knife.
• Try to keep the juices in the shell.
• Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
• Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
• Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
• Using tongs, carefully remove the oysters from the grill.
• Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.

OYSTERS WITH APPLE & HORSERADISH DRESSING

Steps:

• Mix the vinegar and shallots for the dressing in a small bowl and leave this to sit, covered, for an hour or so, so that the shallots can infuse the vinegar. Add all the other ingredients, stir and put into a serving bowl.
• Shuck the oysters - make sure you have an oyster knife; don't try to do this with a regular kitchen knife. Rinse the oysters under cold running water. Throw away any that are open and don't close if you tap them against the side of the sink. Place an oyster rounded-side up on a work surface. Grip the oyster with a tea towel to help protect your hand, leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just next to the hinge. Carefully push it into the shell, twisting and wiggling the knife tip, to release the top shell. At first, it may seem like you aren't getting there, but keep going with gentle pressure until the shell pops open. Try to keep the oyster level, so the delicious liquor (the briny, salty sea water) stays inside the deeper bottom shell.
• Wipe your knife, then pry open the shell by inserting the knife tip in a few other spots, twisting it to release the shell completely. Keeping the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to it. Remove the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in its shell. (If you open an oyster that has a strong, sulphurous smell, chuck it out: it's dead.)
• Transfer the oyster in its bottom shell to a bed of crushed ice or rock salt that will keep the shell level, while you repeat the process with the remaining oysters. Serve immediately with the dressing; each person should use about ¼ tsp of the dressing for each oyster (you can dress each one in advance yourself if you prefer, and add a dill sprig to the tops).

OYSTER DRESSING (STUFFING)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
• Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.