Difficulty: Moderately Easy
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
Step1
Mix the manzanilla sherry with 6 shakes of the hot pepper sauce.
Step3
Shuck the oysters and empty them, along with their liquor, into a saucepan.
Step4
Sauté the oysters. Once they begin to warp, place them in a sieve.
Step5
Introduce the peppercorns, mace, salt, vinegar, manzanilla and Pinot Blanc and cook them in the oyster liquor.
Step6
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.