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Delicious, Delicious Bivalves
I made this to be a dipping sauce for fresh oysters.
4 tbsp finely chopped basil (blender can be used in lieu of chopping)
2 tbsp horseradish sauce/paste (preferably the kind without artificial preservatives or hfcs)
2 tbsp Parmesan (freshly grated, if possible)
1 heaping tbsp honey
salt to taste
Sauce can be thinned out by adding fresh lemon/lime juice. Makes enough for 5 to 7 oysters depending on the size. Simply double or triple the proportions if you're making for multiple people.
Feeling extra fancy? Skip the salt and garnish with caviar.
OR!
Don't have/like fresh oysters? Try drizzling on raw mussles and then baking. 10 min @ 375° should just about do it.
4 tbsp finely chopped basil (blender can be used in lieu of chopping)
2 tbsp horseradish sauce/paste (preferably the kind without artificial preservatives or hfcs)
2 tbsp Parmesan (freshly grated, if possible)
1 heaping tbsp honey
salt to taste
Sauce can be thinned out by adding fresh lemon/lime juice. Makes enough for 5 to 7 oysters depending on the size. Simply double or triple the proportions if you're making for multiple people.
Feeling extra fancy? Skip the salt and garnish with caviar.
OR!
Don't have/like fresh oysters? Try drizzling on raw mussles and then baking. 10 min @ 375° should just about do it.