Grilled Kumamoto oysters with morels and seaweed caviar

Grilled Kumamoto oysters with morels and seaweed caviar

Grilled Kumamoto oysters with morels and seaweed caviar

Ingredients

• 12 whole live oysters

• 2 cloves garlic, finely minced

• 3 tablespoons extra virgin olive oil

• 3 tablespoons unsalted butter

• 1 teaspoon lemon juice

• 1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco)

• 1/4 teaspoon salt

• Freshly ground black pepper, to taste

• 1 tablespoon finely minced parsley

• 12 tsp of seaweed caviar

• 2 cups of rehydrated Morel mushrooms

Directions

For the Mushrooms

You can find dried morels all year round and prepare them easily. Rehydrate them in hot water (or stock, or wine) for 15-20 minutes until they have swelled and become soft. As a bonus, you will also be able to make an instant, rich mushroom stock (strain through a fine sieve or muslin cloth to remove the inevitable grit).

For the Oysters

Step 1. Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.

Step 1. Preheat the oven to Low Broil

Step 2. Shuck the Oysters and place them in an oven-safe pan

Step 3. Broil for about 5 mins or until the edges of the oysters curl up.

Step 4. Spoon sauce into each oyster and return oysters to the oven. Cover and broil 4-5 minutes.

Step 5. Garnish oysters with 1 tsp of seaweed caviar and about 1 rehydrated morel mushroom each.