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Spicy Oysters on the Half Shell — Carlos’ Way
What You’ll Need
A short list, because freshness is the whole point. Buy the best oysters you can find and keep everything ice-cold.
Serves 4 (1-2 dozen oysters)
- 1-2 dozen fresh oysters
- 1 bunch scallions, sliced
- Creamy horseradish
- Cocktail sauce
- 2 lemons, cut into wedges
- Your favorite Carlos’ Consuming Fire Hot Sauce (Ghost Pepper or Carolina Reaper are my picks for oysters)
You’ll also want an oyster knife and a folded kitchen towel for safe shucking, plus a bed of crushed ice to serve on.
How to Make Spicy Oysters, Step by Step
Step 1: Clean 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.
Step 2: Shuck 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.
Step 3: Dress 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.
Step 4: Add 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.
Step 5: Finish with scallions
Slice and dice the scallions and sprinkle them over every oyster.
How to Serve
Set the tray of spicy oysters on the table over a bed of crushed ice and keep a bottle of Carlos’ Consuming Fire Hot Sauce right beside it for anyone who wants extra heat with their flavor. Serve immediately while they’re ice-cold, then sit back and enjoy. Spicy oysters wait for no one.
