Raw Oys­ters with Lemon Oil and Urfa Biber

SAVEUR - - Contents -

MAKES 1 DOZEN Ac­tive: 20 min. • To­tal: 35 min.

1 lemon ¼ cup ex­tra-vir­gin olive oil 1 dozen medium-large, briny oys­ters Urfa biber (urfa pep­per) 1 Use a vegetable peeler to re­move the lemon zest in strips; re­serve the lemon and zest.

2 In a small saucepan, add the olive oil; heat over medium-high heat un­til hot, about 3 min­utes. Re­move the pot from the heat and add the strips of zest (they will siz­zle); stir briefly to in­cor­po­rate. 3. Pour the lemon oil into a small bowl and let cool.

4 Shuck the oys­ters and, us­ing an oys­ter knife, de­tach the meat from the bot­tom of the shell, re­serv­ing the liq­uid.

5 Place the oys­ters on a bed of coarse sea salt or crushed ice to sta­bi­lize them. Top each with a lit­tle of the pre­pared lemon oil (about ⅛ tea­spoon) and a gen­er­ous squeeze of fresh lemon juice. Sprin­kle gen­er­ously with urfa biber and serve im­me­di­ately.

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