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Ingredients
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Oysters
Potato Tamāna
Hol Peppar Jelly
Method
Prepare the Oysters
- 1
Shucking the Oysters
Carefully shuck each oyster using an oyster knife and place them on a serving platter with the flat side facing up.
- 2
Garnishing
Serve the oysters with lemon wedges and sprinkle a little sea salt on top.
Make Potato Tamāna
- 3
- 4
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
- 5
Serve
Spoon the potato tamāna onto the side of the oysters on the platter.
Prepare Hol Peppar Jelly
- 6
Chop the Peppers
Finely chop the green bell pepper and jalapeño pepper.
- 7
Cook the Jelly Mix
In a saucepan, combine chopped peppers, sugar, apple cider vinegar, and pectin. Bring to a boil over medium heat, stirring constantly.
- 8
Set the Jelly
Once boiling, let it simmer for about 5 minutes. Remove from heat and pour into sterilized jars.
- 9
Cool
Let the jelly cool completely before serving it with the oysters.