|  home | feedback | help          
Chef Jamie Bissonette
Jamie Bissonette




Chef Jamie Bissonette
Toro | Boston, MA

Island Creek Oysters Escabeche with Grains of Paradise and Lovage
Chef Jamie Bissonette of Toro – Boston, MA
Adapted by
October 2009

Yield: 4 Servings


Ostras en EscabecheOysters in Escabeche:
12 Island Creek oysters
½ cup Champagne vinegar
½ cup brut cava
½ cup grapeseed oil
½ ounce rooibos-bergamot tea
Sea salt
½ ounce brunoise shallots

Tabasco® Emulsion:
(Makes about 1½ cups)
1 clove garlic
½ ounce brunoise shallots
¼ cup Godello white wine
1 egg, soft poached
2 tablespoons water
1 pinch saffron
1 cup canola oil
Juice of 1 lemon
Tabasco sauce
Kosher salt

To Assemble and Serve:
1 tablespoon chopped fresh chives
1 tablespoon cracked grains of paradise
Espelette pepper
Sea salt
1 tablespoon chiffonade lovage
Mixed herb flowers (arugula, chives, nasturtiums, kale, borage, or cicely)


For the Oysters in Escabeche:
Shuck the oysters over a bowl on ice, reserving the shells. Reserve the oysters in the reserved brine in the iced bowl for 20 minutes. Transfer the oysters to a plastic container. Strain the oyster liquid over the oysters three times to remove any dirt or shell pieces.

In a small sauce pot combine the vinegar, cava, and grapeseed oil. Bring the mixture to a simmer. Add the tea and remove from the heat. Allow the mixture to steep for 10 minutes. Strain the liquid through cheesecloth over the oysters. Add the shallots and chill overnight.
For the Tabasco Emulsion:
Combine the garlic, shallots, and wine. Reduce the mixture by half. In a blender, add the poached egg, wine reduction, water, and the saffron. Blend on medium speed for 1 minute, slowly adding the oil in a thin stream. Season with the lemon, Tabasco, and salt. Reserve warm.

To Assemble and Serve:
Using wet salt or ice to hold the oyster shells, place 4 shells on a plate. Put one oyster in each shell. Add the escabeche liquid to each oyster shell. Top with the Tabasco emulsion, chives, grains of paradise, Espelette pepper, sea salt and lovage. Garnish each oyster with a different herb flower.

back to top

   Published: October 2009

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy