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Oysters with Yukon Gold Horseradish Crust

Oysters with Yukon Gold Horseradish Crust


  • 16 oyster halves, thawed
  • 1 lb. Yukon gold potato, peeled and diced
  • 3 Tsp horseradish
  • 1 Tsp finely minced chives
  • 3 Tsp butter Salt and pepper to taste
  • 2 Tsp melted butter
  • ½ Cup panko breadcrumbs
  • Pink salt or similar salt for display and flat leaf parsley


  1. In a pot of boiling water cook the Yukon gold potatoes until tender. Using a ricer, smash the potatoes into a bowl. Add in the chives butter and horseradish and to combine. Season with salt and pepper. Place the oyster on a baking sheet. Using a star tip and a piping bag, pipe the potatoes onto the oysters. Mix the panko breadcrumbs with the melted butter. Sprinkle the buttered crumbs on the potato. Place the potato topped oysters in a pre-heated 450-degree oven and bake until golden brown. Serve the oyster on a long plate resting in rock or pink salt with flat leaf parsley as the garnish.

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