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Oysters with a Moroccan
Sauce of Roasted Pepper,
Lemon, Olives and Fresh
Coriander
Chef Andi Lester
Personal Chef | |
- 24 Texas oysters, shucked, liquid reserved
- 1 lemon, peeled, white pith removed, segemented and chopped coarsely
- 2 Texas red peppers, roasted and cut in 1/4 inch dice
- 16-20 Moroccan green or black olives, pitted and coarsely chopped (about 1/2 cup)
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- 2 Tablespoons Texas coriander or cilantro, chopped
- 2 Tablespoons fresh lemon juice
- 1/2 Cup extra-virgin olive oil
Sea salt and freshly ground pepper
- 1 Bolo of round rough bread
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Directions for the Oysters with a Moroccan Sauce of Roasted Pepper, Lemon, Olives and Fresh Coriander
Combine first seven ingredients in a bowl. Let mixture sit in the refrigerator for 2 hours. Bring a skillet to high heat, with a little sea salt and pepper dancing in the bottom. Add the entire bowl to skillet and sauté for about 3 minutes, just until oysters curl up.
Serve one of two ways: 1) Slice off the top of the bread bowl and hollow out. Set bread pieces aside. Place bread bowl on large platter and surround with bite-sized bread pieces. Pour contents of the skillet into the bread bowl and serve. 2) Serve oysters and sauce in individual ramekins with bread and cheese for a light meal.
Adjust to your taste with more olive oil and a bit of tomato puree to tame it down, or add more olives and lemon juice to jazz it up.
A Texas white wine such as Sauvignon Blanc will pair wonderfully with this colorful dish. | |
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