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Oysters with a Moroccan Sauce of Roasted Pepper, Lemon,
Olives and Fresh Coriander
Chef Andi Lester
Personal Chef
24 Texas oysters, shucked, liquid
reserved
1 Lemon, peeled, white
pith removed, segmented
and chopped coarsely
2 Texas red peppers,
roasted & cut in 1/4" dice
16-20 Moroccan green or black olives, pitted and
coarsely
chopped (about 1/2 cup)
2 Tablespoons Texas
coriander or cilantro,
chopped
2 Tablespoons fresh
lemon juice
1/2 Cup extra-virgin olive oil
Sea Salt
and freshly ground pepper
1 Bolo of round rough
bread
Combine first 7 ingredients in a bowl. Let mixture sit in the refrigerator for 2 hours. Bring a skillet to high heat, with a little sea salt and pepper dancing in the bottom. Add the entire bowl t skillet and sauté for about 3 minutes, just until oysters curl up.
Serve one of two ways: 1) Slice off the top of the bread bowl and hollow out. Set bread pieces aside. Place bread bowl on large platter and surround with bite-sized bread pieces. Pour contents of the skillet into the bread bowl and serve. 2) Serve oysters and sauce in individual ramekins sided with bread and cheese for a light meal.
Adjust to your taste with more olive oil and a bit of tomato puree to tame it down, or add more olives and lemon juice to jazz it up.
A Texas white wine such as Sauvignon Blanc will pair wonderfully with this colorful dish.
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in a Moroccan Sauce of Roasted Pepper, Lemon,
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