Smoked Oysters with Homemade Apple-Parsnip Butter

Smoked oysters with apple-parsnip butter
Smoked oysters with apple-parsnip butter / Photo by Beth Galton / Styling by Diana Yen

Courtesy Dan Koommoo, chef/owner, Crafted, Yakima

There’s not much better than finding the perfect way to combine fresh, homegrown ingredients—like in this recipe. Here local oysters take a turn on the grill and are paired with a fruity butter for an irresistible appetizer.

How to Shuck and Cook Oysters
Ingredients for Smoked Oysters
  • 12 small oysters, such as kusshi, Kumamoto or capital
  • ½ green apple, peeled, cored and fine-diced
  • ½ tablespoon grated fresh horseradish (or more, to taste)
  • 1 tablespoon lemon zest
  • ¼ teaspoon Espelette pepper (or substitute cayenne, hot paprika or Aleppo pepper)
  • 1 teaspoon minced chives
  • 1 tablespoon celery leaves, chopped
  • ½ lemon, juiced
  • 2 tablespoons extra-virgin
  • olive oil
  • Salt, to taste
  • Apple-Parsnip Butter (recipe below)
  • Crackers, for serving
  • Hot sauce, for serving
Directions for Smoked Oysters

Set up stovetop or outdoor smoker with 1 cup of soaked wood chips (preferably applewood), or place wood chips in foil pouch poked with holes and place under grates of covered grill.

Heat smoker or grill and add oysters, cupped side down. Smoke until shells open, about 20 minutes. Remove from heat. Let cool.

Remove oysters and juices from shells into bowl. Add remaining ingredients, and mix gently.

Serve alongside apple-parsnip butter, crackers and hot sauce. Let guests assemble. Serves 4.

Ingredients for Apple-Parsnip Butter
  • 1 green apple, peeled, cored and quartered
  • 1 red apple, peeled, cored and quartered
  • 2 parsnips, peeled and quartered lengthwise
  • 2 tablespoons butter, softened
Directions for Apple-Parsnip Butter

Using same smoker set-up, smoke apples and parsnips for 6–8 minutes, or until parsnips are very soft.

While still warm, place apples and parsnips in blender or food processor and blend until smooth. With machine running, add butter and blend until smooth. Salt to taste.

Pair It

Gilbert Cellars 2017 Rosé (Wahluke Slope). This Yakima-made rosé is a blend of Mourvèdre and Grenache. “It has the acidity the dish needs, yet has enough fruit to hold up to the smoke,” says Crafted Co-owner Mollie Koommoo.

Published on November 24, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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