Categories: Entree

Ingredients

• 24 large fresh oysters
• 1/2 cup ketchup
• 2 tablespoons vinegar or lemon juice
• 1/4 cup minced celery
• 1 tablespoon mixed horseradish
• 1/2 teaspoon salt
• ⅛ teaspoon tabsco sauce
• 6 lemon wedges
• parsley

Directions

1. Scrub and rinse the oysters, open them and discard the smaller half shell. Fill 4 soup plates half full of cracked ice. Arrange 6 oysters on their lower shells on each of the soup plates. In the center, place a small cup of cocktail sauce. Place a wedge of lemon on each oyster plate and add a few sprigs of parsley as garnish.

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