Things You'll Need:
- 4 dozen bluepoint oysters
- ¾ teaspoon of sea salt
- 3 tablespoons of Pinot Blanc
- ¼ cup of apple cider vinegar
- ¼ teaspoon of mace
- 8 peppercorns
- hot pepper sauce
- 2 tablespoons of manzanilla sherry
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Step 1
Mix the manzanilla sherry with 6 shakes of the hot pepper sauce.
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Step 2
Grind the mace.
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Step 3
Shuck the oysters and empty them, along with their liquor, into a saucepan.
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Step 4
Sauté the oysters. Once they begin to warp, place them in a sieve.
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Step 5
Introduce the peppercorns, mace, salt, vinegar, manzanilla and Pinot Blanc and cook them in the oyster liquor.
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Step 6
Place the oysters in a container, drizzle the sauce over the top, cover with a lid or aluminum foil and refrigerate for 24 hours or more. Season with the manazanilla and pepper sauce mixture.
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Step 7
Yields 3 cups.









