Crispy Oysters with Mango Sauce and Red Horseradish

From the Hog Island Oyster Lover's Cookbook, by Jairemarie Pomo

Hot, hot, and sweet is the best description for chef Bobby Flay's Southwestern oyster appetizer.  The mango sauce balances the snappy chili horseradish that tops each delectable cornmeal-crusted oyster. It's more than just a combination of wonderful spices: The colors in each shell look like a New Mexico sunset.

If you can't find fresh horseradish, prepared horseradish is fine, drain off some of the liquid. The mango sauce is so good that I've actually seen people lick the bottom of the shell to get the last drop. 

| Makes 20 oysters; serves 4 as a hearty appetizer |

Mango Sauce

1 ripe mango, peeled, pitted, and coarsely chopped

3 tablespoons fresh lime juice

3 tablespoons coarsely chopped red onion

2 cloves garlic, coarsely chopped

1 teaspoon Tabasco sauce

1/4 cup canola oil

Salt and freshly ground pepper, to taste

In a food processor, combine all the sauce ingredients except the salt and pepper.  Process until smooth, about 1 minute. Season with salt and pepper to taste.

Red Horseradish

1/4 cup freshly grated horseradish

1 tablespoon chili powder

In a small bowl, combine the horseradish and chili powder; stir to blend.

The Oysters

20 small Hog Island Sweetwaters (Pacific) oysters, shucked and drained, cupped bottom shells reserved

3/4 cup yellow cornmeal

1 tablespoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup canola oil

1 tablespoon fresh cilantro, finely minced

Preheat oven to 250 D Fahrenheit. Scrub and shuck the oysters. Place oysters in a shallow bowl, set aside.  Preserve the bottom oyster shells. Scrub, rinse and dry the shells and place on baking sheet. Bake in the oven for 10 minutes to preheat the shells, which will be used to serve the oysters.

In a medium bowl, combine the cornmeal, cayenne, salt, and pepper and blend well. Drop 10 oysters at a time into the cornmeal and, using your hands, gently toss to coat. Shake off the excess coating and put the oysters on a plate.

In a medium saute pan or skillet, heat the canola oil until shimmering.  Fry 10 oysters at a time for 30 seconds on each side or until lightly browned. Be careful not to overcook. Transfer cooked oysters to paper towel to drain. Repeat steps with remaining oysters.

Spoon 1 teaspoon mango sauce into each warmed shell.  Place a cooked oyster on top of the sauce. Top with 1/4 teaspoon of the red horseradish and sprinkle with the minced cilantro.   Serve immediately