Raw Oysters with Frozen Shaved Tomato and Basil Oil

Raw Oysters with Frozen Shaved Tomato and Basil Oil

Prep Time: 45 minutes (active), 12-24 hours rest period (inactive)

Cook Time: NA

Servings: 2 - 6 people

Ingredients

• 1 cup neutral oil (like grapeseed)

• ¼ cup olive oil 

• 50 g basil leaves (no stems), about 3 cups 

• Large pinch of salt 

• 2 medium sized heirloom tomatoes

• 1-2 dozen oysters, depending how many you want 

• ½ shallot, finely minced 

• Red wine vinegar (~ 3 tbsp)

Recipes

Basil Oil

1. Ensure the basil leaves are cleaned and thoroughly dry before starting. Fill a large bowl with ice and water.

2. Add the basil leaves to a high-speed blender along with the neutral oil and olive oil. Blend on high for 60 seconds.

3. Pour the blended oil into a small bowl. Season with a generous pinch of salt.

4. Immediately place this bowl on top of the ice water bath. Stir the basil oil mixture continuously for 3-4 minutes until it is cool to the touch.

5. Pour the cooled oil into an airtight container and allow it to sit in the fridge for 12-24 hours.

6. The next day, remove the oil from the fridge and pour it through a fine-mesh sieve lined with a coffee filter or a double layer of cheesecloth to remove any basil pulp. Discard the pulp and store the strained oil in an airtight container in the fridge for up to 3 weeks.

Frozen shaved tomato

1. Place the heirloom tomatoes in the freezer for at least 8 hours, or preferably overnight, ensuring they are completely frozen solid.

2. Once completely frozen, carefully grate them using the fine side of a box grater onto a parchment-lined plate or baking tray (something that can fit back into the freezer).

3. Keep the grated tomato ice in the freezer until you are ready to assemble the oysters to prevent it from melting.

Vinegary shallots

1. In a small bowl, stir together the finely minced shallot with enough red wine vinegar to completely cover the shallots. Set aside.

Assemble

1. Shuck your desired amount of oysters, carefully detaching them from their shells. Place them immediately on a bowl or tray filled with crushed ice to keep them cool until serving.

2. Spoon a small amount of the grated heirloom tomato ice on top of each oyster.

3. Follow with a generous drizzle of basil oil and a small spoon of the vinegary shallots.