Oysters on the ½ Shell with Pickled Serrano Peppers, Cranberries & Beer
Chef: Frank McClelland
Serves: 8-12 people or 2 very serious oyster eaters
1 ½ cup Serrano Peppers
2 cups Cranberries
1 yellow onion (chopped)
15 leaves of Swiss Chard
3 Tbsp Olive Oil
1 Tbsp Mint
1 Tbsp Sage
1 Tbsp Lemon Verbena
1 Tbsp Flowering Thyme
8 fresh oysters
1 Amber ale
Stew the cranberries by placing them in a sauce pan with enough water to cover the berries.
Cook down until it thickens like a sauce. Reserve the berries in a bowl and keep juice in pan.
Take the juice and make a pickle by adding the Serrano peppers, ½ of the yellow onion, mint, sage, thyme and lemon verbena.
Next, remove the ribs from the Swiss Chard.
Add 3 Tbsp of olive oil to a large frying pan. Add the remaining ½ onion and Swiss chard.
Add a pinch of sea salt and dried rosemary. Finally add a quarter cup of amber ale and cook down.
Shuck the oysters from the under belly. Reserve the Oyster with ½ of shell.
Add a dab of the mixture to each oyster and sprinkle ale on top of each.
Create a circle of 1 piece of Swiss chard in a nest shape. Place oyster on top. Enjoy!