Oysters with Cocktail Sauce
Cold water makes good oysters, and in winter, they're at their plump, luscious best. West Coast varieties, such as Kumamotos and Olympias, have a creamy sweetness we can't resist.
- Prepared horseradish
- Squeeze of fresh lemon juice
- Oysters on the half shell
- 1. In a bowl (size depends on amount you're making), whisk together horseradish, ketchup, and lemon juice until blended.
- 2. Serve as a topping for oysters.
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