1. Zeeland
Oysters
A La Rose
Oysters are best savored fresh with just vinaigrette for seasoning and a bit of chopped chives for garnishing
such as this gourmet recipe for Zeeland oysters a la rose. Paired with a bottle of Chateau d'Estanger, Faugeres
de 96, this makes an unforgettable appetizeror super light and healthy meal.
The vinaigrette is made with rose vinegar, ginger syrup, olive oil paprika, and minced red pepper. Oyster juice
is also added to flavor the vinaigrette. The warmed oysters are served on a bed of salt and algae or seaweed
and seasoned with the rose vinaigrette dressing.
Buy oysters as fresh as possible, still alive. Oysters that are tightly closed means they are alive. For best results,
shuck the oysters yourself so that you can collect the flavorful juices inside the shell, which is added to the
vinaigrette in this recipe. If you find it tedious to shuck the oysters yourself, let your fishmonger do it for you
but make sure to collect the clear oyster juice and serve the oysters on the very day they are shucked, just a
few hours from the market. This will ensure a succulent and delicately flavored flesh. Ask your fishmonger
about the harvest date of the oysters, and make sure that they are not more than four days old. Oysters
should be stored on or in ice.
To shuck oysters, use an oyster knife or a thin, short and dull knife. A sharp kitchen knife is not necessary and
should be avoided. Prepare a bowl to catch the liquid from the shell when opening it. You can use a tea towel
or a heavy work glove to protect your hands while shucking the oysters.
Scrub closed oysters under cool running water using a stiff kitchen brush. Over the bowl, hold the oysters
firmly and insert the small knife between the top and the bottom shell. Twist the knife to pry the shell apart.
Slice through the hinge muscle to cut through the oyster shell. Open the shell and detach the oyster making
sure the clear juices drip onto the bowl.
Ingredients
24 Zeelande oysters
4 tablespoons rose vinegar
6 tablespoons ginger syrup
8 teaspoons olive oil, paprika
1 teaspoon red pepper (minced)
algae (blanched)
water
salt
16 tablespoons chives
1. Shuck then rinse the oysters and reserve the oyster juice. Keep the shells.
2. Filter the oyster juice to get rid of any bits of oyster shuck. Mix in the rose vinegar, ginger juice, olive oil, and
the paprika to make vinaigrette. Warm up the oysters and the vinaigrette.
3. Spread the seaweed on a wide plate. Drop a spoonful of salt around the edges of the seaweeds then
arrange the shucks over the salt.
4. Mince the chives. When the oysters are done warming, immediately place them back on the laid out shucks.
Cover them with the vinaigrette. Finally, dust them lightly with the chives.