Formula Aperitivo Perle d'Italia

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

3 PEI Oysters, & A Pint of Wolfhound Oyster Stout

In a small bowl combine 2 tbs red wine vinegar and 1 tbs finely minced shallot. Add 1 tsp freshly ground black pepper and a pinch of sea salt. Stir to combine, then let rest in the refrigerator for at least 15 minutes so the shallots mellow and the flavors meld. If using, stir in 1 tsp finely chopped fresh parsley just before serving.

Combine and rest

Keep the oysters refrigerated until just before serving. Prepare a shallow serving bowl or tray and fill it with about 2 cups of crushed ice to create a stable, cold bed for the shells.

Check and chill

Working carefully with a clean oyster knife and a towel or glove for protection, hold the oyster cupped-side down on the ice. Insert the tip of the knife at the hinge, twist gently to pop it open, then run the blade along the top shell to sever the muscle and remove the top shell. Tilt the oyster toward you and run the blade under the oyster to free it from the bottom shell while keeping its liquor in the shell. Repeat for all 3 oysters.

Shuck oysters

Check each oyster for any bits of shell and remove them with the tip of the knife. Place the oysters on the crushed ice bed so they sit level and stable. Pour a small amount (about 2 tbs total) of the chilled mignonette over the oysters or serve the mignonette in a small dish alongside and spoon over each oyster to taste.

Inspect and nestle

Serve the oysters with the lemon wedges on the side for squeezing, and a small bowl or spoon of mignonette if you didn't spoon it on. If desired, sprinkle a small pinch of extra cracked black pepper or the optional chopped parsley over the oysters.

Garnish and finish

Pour the chilled Wolfhound Oyster Stout into a clean pint glass. Present the pint alongside the oysters so the diner can sip between bites. Serve immediately while oysters are cold and the stout is fresh.

Fresh PEI oysters (medium, on the half shell)

Crushed ice (for serving bed)

Lemon wedges

Mignonette (see sauce section)

Red wine vinegar

Shallot, finely minced

Freshly ground black pepper

Sea salt

Finely chopped fresh parsley (optional, for garnish)

Wolfhound Oyster Stout (chilled)

ALL DAY SPECIAL RAW OYSTER SPECIAL

Lamb Chops with mint jelly

Smoked Salmon Crostini with cream cheese, seaweed, salmon caviar

Shrimp Cocktail with cocktail sauce

Crab Cakes with spicy aioli

Lobster Filo with cream cheese

Bruschetta

Make ALL DAY SPECIAL RAW OYSTER SPECIAL Recipe in just 25m. 3 PEI Oysters, & A Pint of Wolfhound Oyster Stout

All Day Special Raw Oyster Special Recipe

Descriptors

Tasting Notes

Food Pairings

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