March 31 - National Oysters on the Half Shell Day
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Title: Oysters w/Griddled Lemon "Curd"
Categories: Five, Seafood, Citrus, Herbs
Yield: 4 servings
2 lg Lemons; in 8 wedges each
1 tb Coarse chopped basil leaves
1/4 ts Olive oil
Fresh ground black pepper
24 Oysters
To a large, nonreactive skillet set over medium-high
heat, add the olive oil. When the oil is hot, add the
lemon slices, basil, and a pinch of black pepper,
stirring to coat the lemon wedges in the oil. Cook,
turning the lemons once, until they start to smell
sweet, and turn a deep golden brown on both sides, about
8 minutes.
Transfer the contents of the skillet to a blender or a
mortar & pestle, and process into a fine paste. Set a
fine mesh strainer over a small bowl, then use a bowl
scraper or silicone spatula to force the lemon paste
through to make a very smooth curd. Cover and transfer
to the fridge until chilled or up to 5 days.
Yield: makes 1/2 cup
Shuck the oysters, reserving as much of their liquor as
possible. Transfer to a platter of crushed ice, top each
of the oysters with a small dollop of the chilled lemon
curd, and serve immediately.
BY Adele Grunberger & Tanguy Thomassin
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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