This is an excellent dish for entertaining because it's all made ahead! It's also great if you want to put together something light before you eat dinner and end up giving into unhealthy cravings because you're so hangry.
Adjust the amount of oysters for your own preferences or per person. For a single person, 1/2 dozen will be sufficient. If you're doing more appetizers or food, count on 2-3 per person.
Serves: 1 Time: 1 hour/make ahead Difficulty: You can do it! Don't be scared by the idea
- 6 oysters
- 1 garlic clove, smashed
- 1/2 shallot, diced
- 1 dried chile (I used a chile de arbol)
- 1 bay leaf
- 1/4 c. sherry and champagne vinegar (combined)
- 1/2 lemon, sliced
- 2 tsp. agave syrup
- a few sprigs of dill, reserving some for garnish
- salt, pepper, olive oil
In a small pot, heat 1 T. of olive oil. Add the shallot, garlic, and chile pepper, seasoning with salt and pepper. Let them cook for two minutes.
Add in the bay leaf, sherry/vinegar combination, lemon slices, agave, and dill, and simmer for three minutes.
Remove from the heat.
Shuck the oysters - you can do this with a paring knife or have your fishmonger do it for you. Reserve half of the shells for serving.
Once the liquid is cool, add the oysters and refrigerate for at least an hour or up to one day.
To plate, I used sea salt and dill to stabilize the oyster shells and popped the oysters back in to the shells with a bit of the pickling liquid.