Oysters Oaxacafeller Recipe

Prepare serving bed

Pile crushed ice across a large platter or individual plates so oysters can sit level.

Shuck oysters just before serving, leaving them on the half shell. Arrange 12 oysters on the ice, keeping them chilled while you finish components.

Roast and peel poblano

Char the poblano over a gas flame, in a broiler, or in a hot skillet until blackened all over. Place in a bowl, cover with plastic wrap for 10 minutes to steam, then peel the skin, remove stem and seeds, and finely dice the flesh. You should end up with about 1/3 cup diced flesh.

Make the mezcal butter

In a small saucepan over low heat, melt the 6 tbs unsalted butter gently. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the diced roasted poblano and stir to combine. Remove from heat and stir in 2 tbs mezcal, 1 tbs lime juice, 1 tsp kosher salt and 1 tsp black pepper. Taste and adjust seasoning. Keep warm; if it solidifies, gently rewarm until spoonable but not boiling.

Toast breadcrumbs

Heat a small skillet over medium heat. Add 1 tbs olive oil, then the 1 cup fresh breadcrumbs. Toast, stirring frequently, until golden and crisp, about 4–6 minutes.

Remove from heat and immediately stir in 3 tbsp thinly sliced scallions, 2 tbsp chopped cilantro, 1 oz crumbled cotija, 1 tsp smoked paprika and 1 tsp salt. Break up any large pieces so mixture is evenly combined. Set aside to cool slightly.

Top oysters

Working quickly while the butter is warm and oysters are cold, spoon about 1 teaspoon of the mezcal-poblano butter onto each oyster (thin layer).

Sprinkle about 1 tablespoon of the cilantro-cotija breadcrumb mixture over each buttered oyster so each bite gets a crunchy, herby topping. Add a small additional crumble of cotija (about 1/2 tsp) on top if desired.

Garnish every few oysters with small cilantro leaves and distribute lime wedges on the platter. Optionally finish with a light dusting (pinch) of chile flakes for heat.

Serve

Serve immediately with extra mezcal on the side if desired and encourage guests to squeeze a little lime over each oyster before eating.