When the holidays arrive often we want to pull out our holiday finest, whether it is our finest china, linen, or attire. When the candles are flickering and champagne is bubbling here is something surely to impress even the toughest of in-laws. If not to hell with them, they don’t deserve your effort anyway!
Raw Oysters with Spicy Mignonette
Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice, never use rock salt; you want these babies nice and cold.
· 3 tablespoons finely chopped Shallot
· 1 Scotch bonnet (also called a Habanero) stemmed, seeded and chopped fine-These are hot! So be cautious when handling peppers. (wear gloves)
· 3 teaspoons of Champagne Vinegar
· 3 tablespoons extra virgin olive oil – buy the fruity expensive stuff!
· 1 tablespoon freshly grated ginger
· Kosher salt and freshly course ground black pepper to taste
Whisk in a bowl and drizzle over prepared oysters, Enjoy!
Oh as a special note, if you can find just the tiniest amount of wasabi roe, OMG your mouth is in for a real treat!
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