Spicy Oysters on the Half Shell - Carlos' Way
10 minServes 41.6M SHU
Prep 10mCook 0m
There's no faster way to feel like you're at a raw bar than a tray of spicy oysters on the half shell. No stove, no oven, no fuss - just cold, briny oysters on ice, dressed with cocktail sauce spiked with Carlos' Consuming Fire Hot Sauce, a swipe of creamy horseradish, a squeeze of fresh lemon, and a scatter of scallions. Ten minutes from the cooler to the table, and you've got the kind of appetizer that disappears before you've shucked the last one. I like mine hot and I mean hot. Keep the bottle close.
Ingredients
Serves 4
Method
- 1Clean the oysters: Rinse the oysters under cold running water and scrub the shells well with a stiff brush. You want any grit and sand off the shell before you open them.
- 2Shuck the oysters: Fold a kitchen towel over your holding hand for protection. Hold each oyster cup-side down, work the tip of an oyster knife into the hinge, and twist to pop it open. Run the blade along the top shell to release the muscle, then under the oyster to free it. Keep the liquor in the shell, that briny juice is flavor. Set each shucked oyster on a cold plate over small ice chips.
- 3Dress with the spicy sauce: Mix your favorite Carlos' Consuming Fire Hot Sauce into your cocktail sauce, how much is up to you. I love them hot, so I pour a lot. Spoon a little of the spicy mix onto each oyster.
- 4Add lemon and horseradish: Tuck the lemon wedges around the oysters so everyone can squeeze fresh citrus over their own. Add a small dab of creamy horseradish to each oyster.
- 5Finish with scallions: Slice and dice the scallions and sprinkle them over every oyster.
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