Fire and Ice Oysters with Horseradish Sauce


by: NYC Cook

Easy appetizer once you've mastered the trick of opening the oysters! I love oysters hot off the grill and the sauce in this is perfect on them.


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serves: 4-6

2 dozen fresh oysters


1/2 cup sour cream

2 tablespoons prepared horseradish

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh chives

1/4 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco® sauce

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Fire and Ice Oysters with Horseradish Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 304

  • Total Fat: 12.6 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 165 mg
  • Sodium: 518.6 mg
  • Total Carbs: 17 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 1.8 g
  • Protein: 29.1 g

how is this calculated?

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1.  To make the sauce: In a small bowl, whisk the sauce ingredients. Cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.

2.  Grip each oyster, flat side up, in a folded kitchen towel. 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 and juices in the bottom, deeper shell.

3.  Grill the oysters, shell side down, over Direct High heat until the juices around the oysters boil and almost completely evaporate, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Place the hot oysters on plates with small bowls of the sauce for dipping.

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