Ingredients

• 1 dozen oysters, cleaned and shucked (keep in the cupped shells)
• 3 tablespoons mayonnaise
• 4 teaspoons Creole seasoning (2 teaspoons if store-bought; adjust to taste)
• 2 tablespoons parsley
• 1 teaspoon lemon zest
• 1 tablespoon minced garlic
• 1 heaping tablespoon Morehouse Prepared Horseradish (or Atomic Horseradish for extra spice)
• ¼ cup grated Pecorino Romano
• 2 tablespoons butter, divided into small pieces

Instructions

1. Make the Horseradish Mayo Mixture

• In a small bowl, combine:
• 3 tablespoons mayonnaise
• 4 teaspoons Creole seasoning
• 2 tablespoons parsley
• 1 teaspoon lemon zest
• 1 tablespoon minced garlic
• 1 heaping tablespoon horseradish
• Stir until smooth and fully combined.

2. Prepare Oysters

• Arrange the cleaned and shucked oysters upright on a foil-lined baking sheet.
• Place a small piece of butter on each oyster.

3. Grill or Bake Oysters

• Preheat grill or oven to 500°F.
• Cook oysters 5–7 minutes until the butter is melted and sizzling.
• Spoon the horseradish mayo mixture evenly over the oysters and cook 3–4 more minutes until hot and bubbling.
• Sprinkle with ¼ cup Pecorino Romano and cook 2–3 more minutes until melted and lightly crusty.
• (Optional) For extra browning, broil 1–2 minutes.

4. Serve

• Transfer oysters to a platter, keeping them upright.
• Serve immediately while hot.