Featured recipe

While we think our oysters taste great au naturel, we also love the creative preparations our talented partners dream up for them. In this section, we'll feature recipes that the chefs we work with designed for our oysters. Check back quarterly for a new recipe!

Recipe

INGREDIENTS

1 kg oysters (12-14 No. 3 oysters)

Lemon gel

  • 100 ml lemon juice
  • 700 ml water
  • 16 g agar agar

Babaganoush

  • 1 eggplant
  • 2 g cumin
  • 10 ml lemon juice
  • 5 g sesame paste (tahini)
  • Salt and pepper (to taste)

PREPARATION

  • Roast the eggplant directly on the grill for about 30 minutes.
  • While the eggplant is roasting, combine water, lemon juice and agar agar in a saucepan, bringing the blend to a boil while stirring constantly until it thickens.
  • Then remove the saucepan from heat and let cool completely.
  • Once cooled, emulsify the lemon blend into a creamy gel.
  • Open the oysters, discarding the first water inside and the top shell.
  • Use your knife to separate the muscle from the bottom shell and turn the meat over. The oyster will then produce more water; set this aside in a bowl to use later.
  • Finish the babaganoush: remove the inside of the already roasted eggplant, add tahini paste, cumin and lemon juice. Blend until you get a puree. Adjust seasoning and let cool.
  • Serve the oysters on a plate with ice: first the shells, then the oysters inside, a dash of the water you set aside, babaganoush, and lemon gel.
  • Finish with xagas and olive oil.