Oysters on the Half Shell with Wasabi Citrus Splash
Serves: 8
Makes 1 Cup Splash - enough to top 3 - 4 dozen oysters
1 pink grapefruit
1 small shallot, minced
1 tangerine
1 Tbs. Minced chives
(2 Tbs. Fresh grated Wasabi or 100% Real Wasabi Paste) Save until just before
serving
1 Tbs. Champagne vinegar
¼ tsp. Red chile flakes
Citrus Splash: With a sharp knife peel grapefruit and tangerine just
enough to expose the fruit, removing all white pulp. Section the citrus
over a bowl to catch the juices, then finely chop the fruit sections.
Return the fruit to the bowl and add remaining ingredients. Refrigerate
for at least 2 hours or up to 2 days before serving.
Wash oysters and scrub shell with a vegetable brush to remove any
debris. Refrigerate until ready to shuck.
Right before serving: shuck oysters, discarding top shells, inspecting oysters
for any bits of broken shell, picking them out carefully.
Serve on a platter strewn with pine or spruce boughs and crushed ice.
Mix in lightly the fresh Wasabi or 100% Real Wasabi paste with the Citrus Splash.
Serve splash in decorated bowl so guests can spoon it over just-shucked oysters.