Raw Oysters with Lemon Oil and Urfa Biber

raw oyster

Raw Oysters with Lemon Oil and Urfa Biber

You can do more with ​these mollusks than eat them raw. From broiling to frying, here are four ways to sharpen your shell game.Ted Cavanaugh

What You Will Need

Raw Oysters with Lemon Oil and Urfa Biber
These raw oysters are simply dressed with lemon, olive oil, and urfa biber chile flakes.
Yield: makes 1 Dozen
Time: 35 minutes

Ingredients

  • 1 lemon
  • 14 cup extra-virgin olive oil
  • 1 dozen medium-large, briny oysters
  • Urfa biber (urfa pepper)

Instructions

  1. Use a vegetable peeler to remove the lemon zest in strips; reserve the lemon and zest.
  2. In a small saucepan, add the olive oil; heat over medium-high heat until hot, about 3 minutes. Remove the pot from the heat and add the strips of zest (they will sizzle); stir briefly to incorporate.
  3. Pour the lemon oil into a small bowl and let cool.
  4. Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.
  5. Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Top each with a little of the prepared lemon oil (about ⅛ teaspoon) and a generous squeeze of fresh lemon juice. Sprinkle generously with urfa biber and serve immediately.