Raw Oysters with Lemon Oil and Urfa Biber

Serves
makes 1 Dozen
Time
35 minutes

PHOTOGRAPHY BY TED CAVANAUGH

oysters — Featured in Leaving Corporate America To Start an Oyster Farm

What You Will Need

Ingredients

1 lemon
¹⁄₄ cup extra-virgin olive oil
1 dozen medium-large, briny oysters
Urfa biber (urfa pepper)

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Instructions

Step 1

Use a vegetable peeler to remove the lemon zest in strips; reserve the lemon and zest.

Step 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.

Step 3

Pour the lemon oil into a small bowl and let cool.

Step 4

Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.

Step 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.

Use a vegetable peeler to remove the lemon zest in strips; reserve the lemon and zest.
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.
Pour the lemon oil into a small bowl and let cool.
Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.
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.