Horseradish is the best way to add some kick to your oysters, even the cooked ones. In this recipe the spicy root is mixed with butter, lemon, and Parmesan for a piquant topping to grilled or BBQ oysters..
- 12 Rock Oysters, shucked
- 100g butter
- 2 tablespoons of horseradish sauce
- Zest of a lemon
- 50g finely grated parmesan cheese
In a bowl mix together the butter, horseradish and lemon zest, feel free to tweak the amounts of lemon and horseradish to get the balance you would prefer.
Open your oysters and discard the top shell.
Add a small dollop of the butter mixture on top of each oyster and then generously top it all off with parmesan cheese.
Place the shells onto a BBQ or under a hot grill and cook until the cheese is melted and the butter is bubbling.
Just be careful not to burn your mouth on the cheese!