Hours
Lunch
Mon-Thurs
11:30 am-4:00 pm
Fri & Sat
11:30 am-4:00 pm
Sun
11:00 am-3:00 pm
Dinner
Mon-Thurs
4:00 am-11:00 pm
Fri & Sat
4:00 pm-12:00 am
Sun
4:00pm - 11:00pm
Meals Served
Lunch
Dinner
Late Night Dining
Sunday Brunch
Cuisine
Contemporary
Pizza
Seafood
Dining Information
Children's Menu
Extensive Wine Menu
Take Out Meals
Terrace/Patio Dining
Vegetarian Meals
Additional Services
Banquet Facilities
Private Parties
Attire
Resort Dressy/Casual
Reservations
Suggested
Smoking
No Smoking
Credit Cards
American Express
Visa
Master Card
Checks
Not Accepted
Website
View our Website
For a truly unforgettable dining experience, visit Blossom Restaurant and remember to use your American Express® Card.American Express

Blossom

171 E. Bay Street
Charleston, SC 29401
Phone: 843-722-9200
Fax: 843-722-0035

Reservations
Horseradish Fried Oysters with a Salad of Baby Spring Greens and a Tomato Vinaigrette
Serves 4
Ingredients
24 Select oysters
1 1/2 C Flour
2 Eggs
8 T Horseradish, Prepared, squeezed of all juices
1 1/2 C Bread Crumbs
1/2 C Parmesan Cheese
1 t Black Pepper
1 t Salt
48 oz Peanut or Vegetable Oil
6 oz Baby Spring Lettuces (Found in speciality grocery stores)
Ingredients For Vinaigrette
1 T Dijon Mustard
2 oz Cidar Vinegar
3 oz Extra Virgin Oilive Oil
3 oz Salad oil
1 T Red Onion, minced
1 T Red Pepper, minced
1 T Parsley, minced
1 C Tomatoes, peeled, seeded and diced
1/2 t Garlic, minced
Salt and pepper to taste
Method:
  • In a small stainless steel or glass mixing bowl, mix together the mustard and the vinegar to combine.
  • Mix the oils together and place in a pourable cup.
  • Starting with a slow steady stream, whip the oil into the mustard and vinegar mixture using a wire whisk.
  • Do not add the oil too fast or the emulsion will not take place.
  • When all of the oil is incorporated, add the minced vegetables, herbs and spices.
To Serve:
  • Pour the oil into a heavy bottomed pot and heat gradually to 350 degrees. A candy thermometer works well to see how hot your oil is.
Method
  • Wash the oysters 2-3 times in cold water to remove all of the dirt from the shell.
  • Shuck the oysters and drain them of all of their liquid, reserve.
  • Assemble the breading for the oysters by placing the flour in a separate container.
  • Squeeze the horseradish of all of its juice and mix together with the eggs, and keep in a separate container.
  • Mix together the bread crumbs, parmesan, salt and black pepper for the final stage of the breading process and keep in a separate container.
  • Wash and spin dry the lettuces. Reserve
  • Bread the oysters by first placing 4 oysters in the flour until well coated. Shake off all of the excess.
  • Then dip them in the horseradish and egg mixture.
  • Finally dip them in the bread crumb mixture, toss around until all of the oysters are completely coated.
  • Continue this process until all of the oysters are breaded.
  • Toss the lettuce with half of the vinaigrette and place an equal amount in the center of four plates.
  • Gently place the oysters in the hot oil one at a time up to 12 each. Fry for less than a minute until they are golden in color.
  • Continue to do so until all of the oysters are cooked.
  • Place them immediately on absorbent paper and keep warm.
  • Place the oysters around the salad and drizzle some of the remaining vinaigrette around.
  • Serve immediately.