Introduction

These oysters with apple and horseradish dressing offer a fresh and vibrant twist on a classic seafood dish. The sharpness of the apple combined with the kick of horseradish perfectly complements the natural briny flavor of fresh oysters. This elegant starter is sure to impress at any gathering.

A silver scalloped tray filled with crushed ice holds seven opened oysters arranged in a circle. Each oyster shell is white and rough on the edges, containing soft, glossy oyster meat in shades of cream, beige, and light gray. In the center of the tray, there is a small white bowl filled with a reddish-orange sauce with visible diced ingredients and a silver spoon resting inside. The tray is placed on a white cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 fresh oysters (3 oysters per person)
Crushed ice or rock salt (for serving)

3 tbsp white wine vinegar
2 tbsp finely chopped shallots

1 tsp honey
4 tbsp rapeseed oil

2 tbsp finely chopped apple flesh (use a sharp-tasting variety)
1½ tbsp freshly grated horseradish
1 tsp roughly crushed white peppercorns

Instructions

Step 1: In a small bowl, mix the white wine vinegar and finely chopped shallots. Cover and let it sit for about an hour to allow the shallots to infuse the vinegar.
Step 2: After infusing, add the honey, rapeseed oil, chopped apple, grated horseradish, and crushed white peppercorns to the shallot mixture. Stir well and transfer to a serving bowl.
Step 3: Prepare to shuck the oysters. Rinse them under cold running water and discard any that are open and do not close when tapped.

Step 4: Place each oyster rounded side up on a stable surface. Protect your hand with a tea towel, leaving the hinged end exposed. Insert the tip of an oyster knife between the shells by the hinge, applying gentle pressure while twisting until the shell pops open.
Step 5: Pry the shell open further by inserting the knife tip in other points along the edge, twisting to release the top shell. Keep the oyster level to retain its liquor.
Step 6: Carefully run the knife to detach the oyster from the top shell, then loosen it from the bottom shell to leave it nestled inside. Discard any oyster with a strong sulfur smell.

Step 7: Arrange the opened oysters on a bed of crushed ice or rock salt to keep them level. Repeat the process with all oysters.
Step 8: Serve the oysters immediately with the apple and horseradish dressing. Use about ¼ teaspoon of dressing on each oyster, or dress them ahead of time and garnish with dill if desired.

Tips & Variations

Use a sharp oyster knife specifically designed for shucking to avoid injury and make the process easier.

Choose a sharp-tasting apple like Granny Smith for a nice balance against the horseradish’s heat.
If you prefer a milder dressing, reduce the amount of horseradish or substitute with prepared horseradish sauce.
For added freshness, garnish each oyster with a small sprig of dill or chives before serving.

Storage

Eat the oysters immediately after preparing for the best flavor and texture. If necessary, store unopened oysters in the refrigerator covered with a damp cloth for up to 1 day. Discard any oysters that have been left open for extended periods. Leftover dressing can be refrigerated in an airtight container for up to 2 days and stirred before serving again.

How to Serve

A silver tray filled with crushed ice holds seven opened oysters arranged in a circle around a small white bowl of orange and red sauce, with a small silver spoon resting inside the bowl; the oysters show a mix of creamy, beige, and dark gray tones inside their rough, textured shells. The tray is set on a white marbled surface, and part of a white plate with lemon wedges and sauce is visible in the top corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the oysters a few hours in advance?

It’s best to shuck and serve oysters fresh to preserve their texture and flavor. If needed, shuck them shortly before serving and keep them on a bed of crushed ice to stay cold.

How do I know if an oyster is safe to eat?

Discard any oysters that are open and do not close when tapped before shucking, as well as those with an unpleasant sulfur smell after opening. Fresh oysters should smell like the sea—clean and briny.