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.
Recipe adapted from Moveable Feast with Fine Cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.