Appies for 2? How about a dozen on the half shell? This is the simplest and shucks, possibly the most dangerous recipe we have ever made because people have been known to lose a finger (or their minds) over getting into these little buggers. You're going to need an oyster shucking knife, commonly known as a screwdriver, and some arm strength. Master that. Squeeze lemon. Apply freshly grated horseradish or the next best thing: #Hee-HawHorseradish. Go to town!

Here's a really simple recipe that we use all the time. Take farm fresh horseradish root (never frozen) and ship it from Illinois to Vancouver Island BC where you wash and hand peel it. Grind it up then put a quarter pound of root into every jar of a small batch along with a mix of really simple ingredients listed on the label and serve to people you love. Reactions vary, as you will see.

Mmm mm mm. Who says red meat is the only canvas meant for #HeeHawHorseradish? Pish. Step up to your green grocer (or stop by #TheRootCellar in Victoria or your local #Sobey's or #ThriftyFoods) and grab some asparagus when it's in season. It's green. It's good. Trust us. Return home. Boil some water and basically blanche these babies for a bit. They should still snap a little when they're ready, not mush over. That would be nah good. Place across the platter as you see in this image. Add salt. Add pepper. Hit it with your #Hee-Haw! Enjoy.