Oysters with Pickled Mustard Seeds

The B.C. coast produces great oysters and here’s an alternative to serving them with a wedge of lemon. The pickled mustard seeds looks like caviar. From Twenty Dinners by Ithai Schori and Chris Taylor. 1 cup (250 mL) sherry vinegar 1⁄3 cup (80 mL) sugar Salt ½ cup (125 mL) whole mustard seeds Grapeseed or vegetable oil ½ bunch of scallions, white and green parts, sliced Freshly ground black pepper 2 dozen oysters, scrubbed Grated zest of 1 lemon

Combine vinegar, sugar and 1 ¼ cups (310 mL) water in a small saucepan over medium heat. Simmer until the sugar is dissolved. Add salt to taste and pour the liquid over the mustard seeds in a small bowl. Set aside.

Add enough oil to coat the bottom of a large skillet and heat it over high heat until it shimmers.

Add as many scallions as will fit in one layer in the pan. Let them sear and wilt. Season to taste with salt and pepper and remove from the heat. Repeat with another batch, if necessary. Once the scallions are cool enough to handle, slice thinly.

On counter, firmly hold the oyster flat side up between two towels.

Aim tip of oyster knife into join where top and bottom shells come together and gently but firmly twist the knife to pop the joint open. Run knife at slight upward angle along length of shell to remove top shell. Once off, inspect the oyster; it should smell sweet like the ocean.

Gently scoop the bottom of the oyster meat with the knife to clear it from the shell. Remove any grit with finger.

Sprinkle each oyster with some scallions, pickled mustard seeds, pinch of lemon zest and a few drops of pickling liquid.

Makes 6 servings.