Blame it on Bourdain. A few days ago, we caught a replay of Anthony Bourdain’s No Reservations: Brittany episode, which ends with him consuming a “Tower of Shellfish”. Since then, it seems I’ve been thinking of nothing but shellfish, and when my neighborhood fishmonger offered me some fresh oysters yesterday, I simply HAD to say yes.
The truth is, all fresh oysters really need is some good rock salt. Kosher is fine, Maldon if you have it, Fleur de Sel if you’re being fancy. But I love having them with a classic chili-tomato sauce, which my husband and I simply call “Red Sauce”. We use ketchup in our recipe, which makes it a little sweeter than normal, and simplifies things tremendously.
Red Sauce for Oysters
1/4 cup tomato ketchup
2 tablespoons horseradish
Juice of half a lemon
celery salt (to taste)
Tabasco sauce (to taste)
Combine ingredients, tasting frequently as you add celery salt and Tabasco, to reach your desired saltiness and spiciness. Whir in a blender, whisk together, or process in a food processor. Transfer to an airtight container and chill.
Serve with freshly shucked oysters, some fresh limes and lemons, and some good salt.