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{volume 7}  
Hog Island Oysters with Green Apple
Chef Rob Boone, Metro Kitchen + Bar-Miami, FL
Adapted by StarChefs

Yield: 2 servings


  • 12 Hog Island oysters, very fresh (any similar rich, milky West Coast oyster will do)
  • Several pieces of green seaweed

  • Note:
    Oysters should be freshly cleaned under running water to remove any excess shell pieces or dirt. Shuck them right before using them and keep them ice cold at all times.
    Julienne apple salad:
  • 1 Granny Smith apple; thin and short julienne
  • Pinch of chives, minced
  • Dash of extra virgin olive oil
  • Squeeze of lime
  • Salt and pepper to taste
    Apple mignonette:
  • 1 Granny Smith apple, juiced
  • ½ a shallot, minced
  • Dash of high quality rice wine vinegar
  • Squeeze of lemon
  • Salt and pepper to taste
  1. To prepare the julienne apple salad: Combine apple julienne with chives, olive oil, lime, salt and pepper.
  2. To prepare the green apple mignonette: Combine juiced apple with shallot, rice wine vinegar, lemon, and salt and pepper to taste.
  3. To assemble: Serve oysters on a bed of crushed ice surrounded and garnished by a few pieces of green seaweed. Garnish each oyster with some of the julienned apple salad and a couple of splashes of the mignonette.

Aphrodisiacs Archives:
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