Serve Oysters with #MooreFlavor
Happy SeptembeR! Oysters are available year-round, but they’re best during the colder months of September through April. You’ve probably heard the saying, "Only eat oysters in months with an 'R.’” Though it’s NOT unsafe to eat oysters during R-less months, this pearl of wisdom is typically good advice to follow. Due to the lifestyle of an oyster, they’re simply tastier in colder months.
There are many ways to serve and enjoy oysters, including raw, fried, baked, stuffed or even on a sandwich or po’ boy, but this oyster shooter recipe has a twist on the classic dish…Moore’s Buffalo Wing Sauce! So, kick back and celebrate the return of oyster season with a dozen oyster shooters.
1 package 3 oz. plastic cups or large shot glasses
1 quart raw shucked oysters will fill up medium sized tray
1 bottle Moore's Buffalo Wing Sauce
1 jar sliced jalapeño hot or mild to taste
1 jar horseradish
Fill a tray with the 3 oz. cups.
Place a raw oyster in each of the cups. Make sure the oyster fills the cup about 1/3, but no more than ½.
Place a slice of jalapeño on top of each oyster cup (two slices if you feel adventurous).
Add to each oyster cup a teaspoon of horseradish and a sprinkling of garlic powder and Italian seasoning.
Pour in about ½ oz. of Moore's Buffalo Wing Sauce into each oyster cup.
It is best if you can make these a few hours before you plan to eat them to allow the ingredients to blend. Just wrap the tray in foil and place them in the refrigerator.