Description

A refreshing and elegant appetizer featuring fresh oysters served with a tangy apple and horseradish dressing. This recipe highlights the delicate brininess of oysters enhanced by a sharp, flavorful dressing made from white wine vinegar, shallots, honey, rapeseed oil, apple, horseradish, and white peppercorns. Perfect for special occasions or a sophisticated starter.

Ingredients

Scale

Oysters

24 fresh oysters (3 oysters each)
Crushed ice or rock salt, for serving

Apple & Horseradish Dressing

3 tbsp white wine vinegar
2 tbsp finely chopped shallots
1 tsp honey
4 tbsp rapeseed oil
2 tbsp finely chopped apple flesh (a sharp-tasting variety is best)
1½ tbsp freshly grated horseradish
1 tsp roughly crushed white peppercorns

Instructions

Prepare the dressing: In a small bowl, combine the white wine vinegar and finely chopped shallots. Cover and allow the mixture to infuse for about an hour so the shallots can mellow and impart their flavor into the vinegar.
Mix the dressing ingredients: Add the honey, rapeseed oil, finely chopped apple flesh, freshly grated horseradish, and roughly crushed white peppercorns to the infused vinegar and shallots. Stir everything together thoroughly and transfer the dressing to a serving bowl.
Shuck the oysters: Using an oyster knife, hold each oyster with a tea towel to protect your hand, with the rounded side up and the hinge exposed. Insert the knife tip between the top and bottom shells near the hinge, twisting gently to pop the shell open. Keep the oyster level to retain the briny liquor inside. Carefully cut the muscle attaching the oyster to the top shell and remove the top shell.
Free the oyster from the shell: Run the knife along the lower shell to detach the oyster, leaving it nestled in its bottom shell. Discard any oysters that smell unpleasantly strong or sulphurous, as these are signs they are no longer fresh.
Arrange and serve: Place each oyster on a bed of crushed ice or rock salt to keep them stable and chilled. Serve immediately with the apple and horseradish dressing, using about ¼ teaspoon of dressing per oyster. Optionally, dress each oyster before serving and garnish with a fresh dill sprig for added presentation.

Notes

Use only very fresh oysters; discard any that do not close when tapped before shucking.
Exercise caution when shucking oysters to avoid injury; use a proper oyster knife and protect your hand with a towel.
Keep oysters level when opening to preserve the natural briny liquor inside the shell, enhancing the flavor.
The dressing can be prepared a few hours in advance to allow flavors to meld.
Serve oysters chilled on crushed ice or rock salt to maintain freshness and stability.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: British

Keywords: oysters, oyster appetizer, horseradish dressing, apple dressing, seafood starter, fresh oysters, no-cook recipe