November 14, 2006
Olive Oil always came around in the end and you won’t need to fend off scraggly bearded brutes to get the attention you deserve. This dish makes a fine amuse-bouche while you sip cilantro and white pepper acquavit.
6 live oysters from Nova Scotia
Juice of one lime
1 teaspoon finely minced shallot
1/2 teaspoon freshly grated horseradish
Pinch of seeded, finely minced Scotch Bonnet pepper (not too much and whatever you do, don’t touch your genitals)
Drop of olive oil
Add the shallot, Scotch Bonnet and drop of oil to the lime juice. Cover and refrigerate for 20 – 30 minutes. Divide lime juice mixture between 2 coupe Champagne glasses. Grate and add the horseradish. Shuck the oysters and reserve the liquor. Add 3 oysters to each glass and a teaspoon of the liquor. Pour the aquavit in 2 separate glasses and serve immediately.