Chef Dylan Fultineer gently pickles oysters in warm Champagne vinegar and lime and lemon juices, so they’re just barely cooked, retaining their creamy texture. He serves them as an appetizer on grilled bread, topped with bitter greens like radicchio.
Slideshow: More Oyster Recipes
2 1/2 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion
4 garlic cloves, minced
2 dried chiles de árbol
1 bay leaf
1/2 cup dry sherry
1/4 cup Champagne vinegar
1 tablespoon honey
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/2 teaspoon finely grated lemon zest
3 1/2 tablespoons fresh lemon juice
12 freshly shucked oysters with their liquor
1 cup lightly packed frisée, white and light green leaves only
1 cup chopped radicchio
Grilled rustic bread, for serving
How to Make It
In a medium saucepan, heat 2 tablespoons of the olive oil. Add the onion, garlic, chiles, bay leaf and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the sherry, vinegar, honey, lime zest and juice, lemon zest and 3 tablespoons of the lemon juice. Bring to a boil. Transfer to a heatproof medium bowl and immediately add the oysters along with their liquor. Let the oysters cool completely at room temperature, then refrigerate until chilled, about 1 hour.
In a medium bowl, toss the frisée and radicchio with the remaining 1/2 tablespoon each of olive oil and lemon juice and season with salt and pepper. Serve the oysters with a little of their pickling liquid on grilled bread, topped with the frisée and radicchio.
The oysters can be refrigerated in the brine for up to 3 days.
Lively California Pinot Grigio.
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