Oysters on the ½ Shell with Pickled Serrano Peppers, Cranberries & Beer

Chef: Frank McClelland

Serves: 8-12 people or 2 very serious oyster eaters

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INGREDIENTS

  • 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

METHOD:

  1. Stew the cranberries by placing them in a sauce pan with enough water to cover the berries.

  2. Cook down until it thickens like a sauce. Reserve the berries in a bowl and keep juice in pan.

  3. Take the juice and make a pickle by adding the Serrano peppers, ½ of the yellow onion, mint, sage, thyme and lemon verbena.

  4. Next, remove the ribs from the Swiss Chard.

  5. Add 3 Tbsp of olive oil to a large frying pan. Add the remaining ½ onion and Swiss chard.

  6. Add a pinch of sea salt and dried rosemary. Finally add a quarter cup of amber ale and cook down.

  7. Shuck the oysters from the under belly. Reserve the Oyster with ½ of shell.

  8. Add a dab of the mixture to each oyster and sprinkle ale on top of each.

  9. Create a circle of 1 piece of Swiss chard in a nest shape. Place oyster on top. Enjoy!