Oyster Shooter with Cucumber Sauce

Recipe from


Ingredients

1 (8-ounce) container plain yogurt
1 English cucumber, peeled and chopped
1 tablespoon fresh lemon juice
1 large shallot, finely minced (about 2 tablespoons)
2 tablespoons minced fresh chives
1/4 cup champagne vinegar
1/4 teaspoon cracked black pepper
2 dozen oysters in the shell
3 cups water
Garnish: caviar

Preparation

Process first 3 ingredients in a blender or food processor until smooth. Cover and chill.

Combine shallot and next 3 ingredients in a large bowl. Cover and chill.

Shuck oysters, reserving oyster liquor. Add oysters and liquor to vinegar mixture; cover and chill 15 minutes. Place 1 oyster in a shot glass. Dollop with cucumber sauce. Repeat procedure with remaining oysters and cucumber sauce. Garnish, if desired.

Note: If you prefer to poach the oysters, shuck them, reserving their liquid. Add oysters to boiling water in a large saucepan 3 to 5 minutes or until edges begin to curl. Drain and proceed with recipe.

Note:

October 2003
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