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| Oyster Shooter with Cucumber Sauce |
| Ingredients 1 [8-ounce] container plain yogurt 1 English cucumber, peeled and chopped 1 tablespoon fresh lemon juice 1 large shallot, finely minced [about 2 tablespoons] 2 tablespoons minced fresh chives 1/4 cup champagne vinegar 1/4 teaspoon cracked black pepper 2 dozen oysters in the shell 3 cups water Garnish: caviar Method Process first 3 ingredients in a blender or food processor until smooth. Cover and chill. Combine shallot and next 3 ingredients in a large bowl. Cover and chill. Shuck oysters, reserving oyster liquor. Add oysters and liquor to vinegar mixture; cover and chill 15 minutes. Place 1 oyster in a shot glass. Dollop with cucumber sauce. Repeat procedure with remaining oysters and cucumber sauce. Garnish, if desired. Note: If you prefer to poach the oysters, shuck them, reserving their liquid. Add oysters to boiling water in a large saucepan 3 to 5 minutes or until edges begin to curl. Drain and proceed with recipe. |