Roasted Oysters with Cranberry Relish | SAVEUR + west elm
We’re doing some serious home cooking this autumn with SAVEUR Magazine!
Oysters are traditional Thanksgiving-time fare on Virginia’s Eastern Shore, where they’re best enjoyed on a cold beach besides a raging driftwood bonfire – at least in our NYC fantasies! This recipe for Roasted Oysters with Cranberry-Horseradish Relish practically makes that dream feel real.
1 cup fresh or thawed, frozen cranberries
1 small yellow onion
1 lb. fresh horseradish, peeled and finely grated
1 cup honey
1 tsp. kosher salt
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
2 medium carrots, finely grated
1 small red beet, peeled and finely grated
1 large Granny Smith apple, peeled and finely grated
1 1″-piece ginger, peeled and finely grated
50 oysters in their shells, scrubbed clean
1. Make the cranberry-horseradish relish: Purée cranberries and onion in a food processor until smooth. Transfer to a bowl; add remaining ingredients except oysters. Stir until evenly combined; let sit at least 30 minutes to meld flavors.
2. Roast the oysters: Heat oven to 450°. Place oysters, rounded side down, in a large roasting pan so they fit in no deeper than 2 layers, and pour in 2 cups water; roast until shells open, about 20–25 minutes. Transfer pan to a wire rack, and cover with a large kitchen towel; let oysters sit and steam until cool enough to handle.
3. Shuck + serve: Using an oyster knife, remove upper shell of oysters. Serve on the half shell with green tomato pickle and cranberry-horseradish relish on the side.
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