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.
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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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