Cupid's Arrow Oysters Recipe
Beet Mignonette, Olio Verde, Chervil nf, gf
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Ingredients
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Oysters and Sauces
Method
Preparation Steps
- 1
Prepare the Beet Mignonette
Peel and finely chop the beetroot. Place it in a small saucepan with the red wine vinegar and finely chopped shallots. Bring to a simmer over medium heat and cook for about 5 minutes, allowing the flavors to meld. Remove from heat and let cool. Season with salt and pepper to taste.
- 2
Prepare the Olio Verde
In a blender, combine the extra virgin olive oil and fresh chervil. Blend until smooth. Season with salt and pepper to taste. Strain the mixture through a fine sieve to remove any solids, if desired.
- 3
Shuck the Oysters
Carefully shuck the fresh oysters, ensuring to keep the oyster meat and juices intact in the shell. Place the shucked oysters on a serving platter on a bed of ice to keep them chilled.
- 4
Serve
Drizzle the beet mignonette over the oysters and then drizzle the olio verde on top. Serve immediately with lemon wedges on the side.