Oysters with Cava Vinegar Dressing Spanish Recipe

Oysters With Cava Vinegar Dressing Spanish Recipe

Ingredients

• ¼ cup small capers (or regular capers, roughly chopped)
• ½ cup manzanilla or spanish olives, pitted and sliced into strips
• 4 tablespoons spanish extra-virgin olive oil
• 1 teaspoon finely chopped shallots
• 1 tablespoon spanish cava vinegar or champagne vinegar
• 12 kushi oysters or other small west coast oysters such as kumamotos
• 1 tablespoon finely chopped chives

Method

1. Mix the capers, olives, and 1 tablespoon of the olive oil together in a small bowl and set aside
2. In another bowl, whisk together the shallots, cava vinegar, and the re-maining olive oil
3. Shuck the oysters and detach the meat from the bottom shell, making sure not to spill any of the oyster juices
4. Remove the oysters from the bottom shells and transfer to a plate
5. Set the bottom shells on a serving tray and discard the top shells
6. Put 1 teaspoon of the olive-caper mixture into each bottom shell with the oyster juices
7. Top each with an oyster and spoon the cava vinegar dressing over it
8. Garnish with chives

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