Jalapenos add a spicy kick to this succulent shellfish appetizer.
1 medium-sized tomato, seeded and very finely diced
1 shallot, peeled and very finely minced
2 Tbsp (30 mL) finely chopped Italian parsley
2 Tbsp (30 mL) freshly squeezed lemon juice
1 jalapeno pepper, seeded and finely minced
1/4 tsp (1 mL) sea salt
Freshly ground black pepper
Rock salt and chipped ice
2 dozen fresh oysters
Tiny fresh basil leaves, for garnish
Lemon wedges
To prepare tomato mignonette sauce: Combine tomato, shallot, parsley, lemon juice, jalapeno, salt, and pepper in bowl. Fold together to blend. Set aside to marinate.
Spread bed of chipped ice over base of platter and sprinkle generously with rock salt. The salt will slow ice from melting.
To shuck oysters: Be sure to use an oyster shucking knife. Rinse oysters under cold running water, discarding any that don’t close when tapped.
Place oyster flat side down on firm surface. Wearing a heavy glove, grip oyster, leaving the narrow hinge exposed. Using your other hand, place tip of oyster knife into the hinge and firmly wiggle the tip back and forth, up and down while firmly pressing inward to release hinge. It will be quite secure.
Be careful to keep the oyster level, as you don’t want to spill the liquor (briny water inside oyster). Pry open shell and wipe knife. Run your knife along bottom of shell to loosen the muscle. Drain liquor into sauce.
Place oyster in its bottom shell and nestle into chipped ice, keeping shell level. Repeat with remaining oysters. Divide tomato mignonette evenly among raw oyster halves. Serve immediately with lemon wedges.
Serves 6.
Each serving contains: 56 calories; 6 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 5 g carbohydrates (1 g sugar, 1 g fibre); 160 mg sodium
source: “Earth Hour Appies“, alive #389, March 2015
