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Categories:
canola oil very garlic shallots olive oil parsley red wine vinegar honey fresh oregano red chile salt oysters kosher salt
Viewed: 23 - Published at: 4 years agoIngredients
- 2 tablespoons canola oil
- 3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped
- 3 cloves garlic, smashed
- 2 shallots, thinly sliced
- 1/4 to 1/3 cup olive oil
- 3 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 teaspoons chopped fresh oregano
- 1/4 teaspoon red chile flakes (or more if you prefer it really spicy)
- Salt and freshly ground black pepper
- 20 to 24 medium to large oysters, such as Blue Point or Gulf Coast
- 2 cups kosher salt, for serving
Method
- Heat the oil in a medium saute pan over medium heat.
- Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
- Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper.
- If too thick, pulse in a bit more olive oil.
- Transfer the sauce to a bowl.
- (Can be made 1 hour before and kept at room temperature.)
- Preheat the grill for high direct heat.
- Remove the top shells of the oysters.
- Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor.
- Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
- Meanwhile, wet the kosher salt with water just until it clumps together.
- Spoon little mounds of salt onto a large platter.
- Place a cooked oyster on each salt bed and top each with some vinaigrette.
- Scatter the parsley leaves over the platter and serve.
