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Recipe

Oysters with Chorizo and Fennel

By Pete Evans From Moveable Feast Season 1, Ep.11
Scott Phillips

Servings: 4 to 6 (first course)

Chef Pete Evans adds Iberian complexity to his dish. A traditional mignonette of shallots, black pepper, and vinegar gets a note of saffron and olive oil. Chorizo is a nod to the area’s Portuguese fisherman, and fennel is vital in Spanish cooking.

Ingredients

  • 1/2 cup sherry vinegar
  • 2 Tbs. finely chopped shallots or red onions
  • Pinch of saffron threads
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plus 1 Tbs. extra-virgin olive oil, preferably Spanish
  • 1 lb. cured chorizo sausage, cut diagonally into 1-1/2-inch pieces
  • 1 lb. fennel bulbs (2 large), trimmed and cut lengthwise into 1/4-inch-thick slices
  • 24 Sydney rock oysters (substitute Wellfleet or Kumamoto), shucked with some liquor reserved, arranged on the half shell

Preparation

  • In a medium bowl, combine the vinegar and shallots. Crumble in the saffron, add 1 tsp. salt, and a few grinds of pepper, and stir until the salt dissolves. Slowly whisk in 1/2 cup of the olive oil until blended.
  • Heat the remaining 1 Tbs. of oil in 12-inch heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain.
  • Arrange the fennel and sausage on a plate. Spoon some of the vinaigrette into each oyster before serving, and use the remaining vinaigrette for dipping the sausage and fennel slices.

Tip

Recipe adapted from Moveable Feast with Fine Cooking.

Reviews

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Reviews

  • Chefpaulo | 01/19/2014

    I don't get this at all. Chorizo, fennel and a saffron-infused vinaigrette will totally overpower the oysters. If I'm going to shuck two dozen Wellfleets, a few drops of lemon and a chilled Marlborough region Sauvignon Blanc is all I need.

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