Oysters and Homemade Cocktail Sauce

July 25, 2011 § 7 Comments

Boy we love oysters. So when we stopped by Catalina Offshore for some fresh fish this past weekend, I had Tommy throw in a couple of dozen of oysters. The oysters are actually Blondes from Carlsbad Aquafarm. I’ve seen them at farmer’s markets before but I think you have to buy in large quantities if you want to buy directly from the farm. So if you’re not into eating 10o oysters at a time, check out your local farmer’s market or pop into Catalina Offshore during their walk-in hours to pick up a dozen (or two or three).

I’ve never shucked oysters before and don’t own an oyster knife. But after looking at a couple of youtube videos, I was ready to shuck my first oyster. I used an old cheese knife that looks similar to an oyster knife that worked very well.

Here are a couple of the little beauties before shucking. Sorry the pictures aren’t pretty but I was serving (eating) them as I shucked so no need for fancy food designing. I was too much in a hurry to scarf these down. I used the kitchen towel during shucking and it did double duty to hold the oyster right side up after opening.

It actually wasn’t very hard to shuck the oysters. By the third one, I was opening the shells rather quickly. Here’s a more intimate look at one of these oysters.

Look how beautiful and clean they are. These babies were briny, creamy, delicious! I whipped up a small batch of cocktail sauce (recipe below). Just the way I like them!

Homemade Cocktail Sauce:

Adjust the amount of horseradish to the desired spicy level and the amount of Tabasco for heat level. I like mine slightly less horseradishy than the Mister, which he can add more directly on top of the oyster.


  • 4 tablespoon ketchup
  • 1 teaspoon horseradish (I used the creamy type)
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 4-6 drops Tabasco sauce (more if you want more heat)
  • 1/4 teaspoon Worcestershire sauce

Mix everything together in a small bowl and serve. That’s it, it’s that easy.


§ 7 Responses to Oysters and Homemade Cocktail Sauce

  • leanne says:

    I love oysters, but Travis isn’t fond of them. I’m always tempted to get a few at the farmers market, but I don’t like having to stand and eat them right there.

    I’ve never tried adding Tabasco to my cocktail sauce recipe… but it sounds good!

    • CAB says:

      Hi Leanne! You can always get a few to take home with you, assuming you have a way to keep them cold until you get home. It’s hard for me to just have a couple of oysters, kind of like potato chips, can’t stop at one, or two or three.

      If you make your own cocktail sauce and like it a wee bit spicy, try adding a couple of dashes of Tabasco sauce. It’s a different kick than the horseradish and I think it works really well.

  • Okihwn says:

    The pictures look good to me! Oysters…one of my favorite foods!

  • thatssoron says:

    oh !!! that looks great! oysters… fresh or killpatricked anyhow is great!

  • CAB says:

    Hi Nate! Nothing like fresh shucked oysters.

    Hi Ron! I pretty much will eat oysters however it’s made.

  • Okihwn says:

    Yes, nothing like fresh oysters…I put on the BBQ to heat a bit until they pop so easier to open, then eat with shoyu and chopped ginger!

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