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Recipes

Our 4 Favorite Oyster Recipes

Oysters are the finger food of the gods. And with so many ways to serve them, you simply must treat your guests to a plate of fresh Pacifics, Belons or Olympias when they're in season.

We asked Perry Hoffman, Chef de Cuisine of etoile Restaurant, to share his favorite oyster recipes with us. Each recipe calls for two dozen oysters.

Oysters au Naturel
Enjoy fresh raw oysters with just a squeeze of lemon. Loosen the oyster's foot with a small knife or fork so you can slurp it off the shell easily. Be sure not to spill any of the oyster's brine in the process.

 

Tangerine Mignonette
A specialty of etoile Restaurant, Tangerine Mignonette pairs superbly with freshly shucked Olympia oysters (Ostrea lurida) from the Pacific Coast.



Ingredients
2 dozen raw oysters (shucked)
2 tbsp Banyuls vinegar (may substitute red wine vinegar)
4 tbsp shallots (minced)
1 tsp cracked black pepper
2 tangerines (zest and juice)

To serve
Combine all ingredients and let stand for 30 minutes. Spoon desired amount of Tangerine Mignonette over 2 dozen raw shucked oysters and enjoy.

Baked Oysters with Green Curry and Lime Butter
Pacifics taste delicious baked on the half shell with green curry and lime butter.



Ingredients for the green curry:
1/2 bunch cilantro
1 bunch green onions (tops only)
1/4 cup spinach leaves (packed)
1 tbsp garlic (minced)
1 tbsp ginger (minced)
2 tbsp water
1 tbsp extra virgin olive oil
3 tbsp good curry powder
2 tsp salt

Blanch cilantro, green onions and spinach for 5 minutes or until tender. Shock in an ice bath, then remove and drain off excess liquid. Place in blender with all other ingredients and blend until smooth. Pass through a fine mesh strainer to remove impurities. Set aside.

Ingredients for the lime butter:
1/2 cup salted butter (soft)
2 shallots (minced)
1 lime (juiced and zest)

Combine shallots with lime juice and zest in a small bowl; let stand for five minutes. Add soft butter and stir.

To serve
Arrange 2 dozen raw oysters (shucked and presented on the half shell) on a baking sheet. Place a teaspoon of lime butter on each oyster. Bake at 450°F for 2–4 minutes depending on the size of the oyster. Remove from oven and place a small dollop of green curry on each oyster.

Oysters in Dashi Broth
Try Kumamoto oysters in this recipe for Dashi Broth.



Ingredients
2 dozen raw oysters (shucked)
1/2 gallon water
2 oz kombu seaweed
2 oz bonito flakes (cured and dried albacore tuna)
5 garlic cloves
2 oz ginger (chopped)
1/2 bunch cilantro
2 limes (zest and juiced)
1 kaffir lime leaf
1/4 cup sake
1/6 cup rice wine vinegar
1/4 cup blonde miso paste
6 tbsp white soy
2 tbsp mirin

Instructions
Oysters: Remove oysters from shells. Skewer each oyster through one end with a bamboo toothpick. Position the toothpick over the top of the shot glass, so that the oyster hangs into the glass; set aside in the refrigerator.

Broth Procedure: In a large stainless steel pot, bring water and kombu to a simmer. Discard kombu and add bonito flakes, ginger, garlic, cilantro and kaffir lime leaf. Simmer for 30 minutes. Add sake, rice wine vinegar, mirin, white soy, lime juice and zest. Turn off the heat and let broth stand. In a small bowl, whisk miso paste into 2 cups of broth. Pour miso mixture into the large pot of broth and whisk once again. Strain through a fine mesh strainer and cool for 2 hours, letting impurities fall to the bottom. Ladle the broth carefully off the top.

To serve: Try this elegant presentation. Heat broth and pour into a beautiful teapot. Serve each guest a shot glass with the oyster suspended over it by the toothpick, then move around the table pouring the hot broth over each oyster into the shot glass. Guests may allow their oysters to poach lightly (10 to 15 seconds) or cook more completely (30 seconds).