Three toppings for oysters
1. Lemon Shallot Vinaigrette
2 shallots, minced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1 teaspoon Tabasco
2 tablespoons canola oil
Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
2. Soy and sesame
2 tbs light soy sauce
2 tbs rice wine vinegar
1 tsp sesame oil
24 oysters, in the half shell
2 green shallots, ends trimmed, thinly sliced
Place the soy sauce, vinegar and oil in a screw-top jar and shake until well combined. Place the oysters on a large serving platter. Drizzle over the soy & sesame dressing and sprinkle with the green shallot. Serve immediately.
3. Champagne Granita
1 cup sugar
1 cup water
1 (750-ml) bottle Champagne or other sparkling white wine, cold
1. Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour.
2. Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons.
3. Open the Champagne or sparkling wine, and pour it into a 22 x 30 x 5 cm pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes.
4. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by “chopping” up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.
Hopefully, this gets you racing to your nearest fish monger and may the force of fresh sea creature be with you, if you do. Download print-friendly recipe.