Oysters With Pickled Shallot Recipes

PICKLED OYSTERS

Pickled Oysters image

Provided by Jean Anderson

Categories Herb Oyster Spice Hot Pepper Boil

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 dozen shucked oysters of uniform size (not too large) in their liquid (about 1 quart or 2 pounds)
Two 1 3/4-inch red serrano peppers, stemmed and cut crosswise into thin slices
4 whole allspice
4 blades mace
1/2 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt, or to taste
1 to 3 small fresh dill or fennel umbels or sprigs of Italian parsley (garnish)

Steps:

1. Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
2. Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
3. Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails.

BAKED OYSTERS WITH SPINACH FENNEL PURéE AND CRISP-FRIED SHALLOTS

Baked Oysters with Spinach Fennel Purée and Crisp-Fried Shallots image

Categories Bake Cocktail Party Oyster Fennel Spinach Winter Shallot Gourmet

Yield Makes 12 baked oysters

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
1/2 cup thinly sliced shallots
1 pound fresh spinach, coarse stems discarded and the leaves washed well
1 teaspoon fennel seeds
3 tablespoons unsalted butter
1 cup finely chopped fennel bulb plus fennel sprigs for garnish
12 oysters, shucked (procedure follows) and the bottom shells reserved
coarse salt for filling the pan and platter

Steps:

In a small skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallots, stirring, until they are browned and crisp. Transfer the shallots with a slotted spoon to paper towels to drain, discarding the oil from the skillet, and sprinkle them with salt to taste. The fried shallots may be made 2 days in advance and kept wrapped in the paper towels at room temperature.
In a kettle cook the spinach in the water clinging to the leaves with the fennel seeds, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted. In a colander drain the spinach mixture and press out the excess liquid. In a food processor purée the spinach mixture with 2 tablespoons of the butter and salt and pepper to taste and transfer the purée to a small bowl. In the small skillet cook the fennel bulb in the remaining 1 tablespoon butter over moderately low heat, stirring, until it is just tender and stir it into the spinach purée. The spinach fennel purée may be made 1 day in advance and kept, its surface covered with plastic wrap, chilled.
Arrange the oysters in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the spinach fennel purée among them, and bake the oysters in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Top the oysters with the fried shallots, garnish them with the fennel sprigs, and arrange them on a platter filled with more of the coarse salt.
To shuck oysters:
Scrub the oysters thoroughly with a stiff brush under running cold water. Hold each oyster flat side up on a work surface with the hinged end away from you, insert an oyster knife between the shells at the hinged end, twisting the knife to pop open the shell, and slide the blade against the flat upper shell to cut the large muscle and free upper shell. If the shell crumbles and cannot be opened at the hinge, insert the knife between the shells at the curved end of the oyster, pry the shells open, and sever the large muscle. Break off and discard the upper shell and slide the knife under the oyster to release it from the bottom shell.

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