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Oysters with Cava vinaigrette

February 2013

Ostras con vinagreta de cava
Oysters with cava vinegar dressing

From Made in Spain: Spanish Dishes for the American Kitchen (Clarkson Potter)

Serves 4

¼ cup small capers (or regular capers, roughly chopped)
½ cup Manzanilla or Spanish olives, pitted and sliced into strips
4 tablespoons Spanish extra-virgin olive oil 
1 teaspoon finely chopped shallots
1 tablespoon Spanish cava vinegar or champagne vinegar
12 kushi oysters, or other small west coast oyster like kumamotos
1 tablespoon finely chopped chives

Mix the capers, olives and 1 tablespoon of the olive oil together in a small bowl and set aside. In another bowl, whisk together the shallots, cava vinegar and 3 tablespoons of the olive oil.
 
Shuck the oysters and detach the meat from the bottom shell making sure not to spill any of the oyster juices. (To make the oysters a little easier to open, you can drop them in boiling water for 45 seconds to loosen them. Don’t worry; the oysters will still be raw and juicy.) Remove the oyster from the bottom shell and set oyster aside on a plate. 

Gently set the bottom shell with the oyster juices on a serving tray and discard the top shell. Put 1 teaspoon of the olive-caper mixture into the bottom shells with the oyster juices. Top each with an oyster and spoon the cava vinegar dressing over the oysters. Garnish with chives.

Photograph by Thomas Schauer
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