Oyster Roast w/ Cocktail Sauce
Makes 6-8 Servings
|Muscadet or Light Beer|
Simple, savory & delicious.
This homemade cocktail sauce compliments the flavor of simply roasted oysters perfectly, but would also be delicious with other shellfish.
Preheat your oven to 450°F.
Use a stiff brush to brush any clinging seaweed, dirt, etc off the surface of the oyster shells.
Spread a thick layer of rock salt in a small baking dish.
Lay the oysters in the rock salt, cup side down.
Cut the lemon into wedges. Trim about a millimeter off the point end of each one for easier squeezing table-side.
- Make the cocktail sauce:
Mix together the horseradish, ketchup, mayo, fresno chile sauce, fine sea salt and lemon juice. Taste and add additional salt if necessary.
Roast the oysters in the oven for 15 minutes.
Remove the oysters from the oven and shuck each of them, discarding the top (flat) shell (How to Shuck Oysters). They will be easier to shuck than raw oysters. Scrape out any shell shards that are in the oyster’s juice and cut the adductor muscle below the meat.
Put the oysters, in the cupped side of their shells, back on the same rock salt bed used for roasting. Top each oyster with a teaspoon of the cocktail sauce.
Arrange the lemon slices between the oysters. Garnish each oyster with a small sprig of fresh parsley. Serve.