Yield
4 servings (serving size: 6 oysters, 1/4 cup sauce, and 1/2 cup rice)

This Indian-inspired recipe is our adaptation of a popular offering at Moby Dick Hotel and Restaurant in Nahcotta, Washington (above). The chef who created it has departed the restaurant, but we think the dish should live on.

How to Make It

Step 1

Combine 1/4 cup yogurt, chopped cilantro, jalapeño, and salt in a blender; process until smooth. Add 3/4 cup yogurt; process until just blended.

Step 2

Heat oil in large nonstick skillet over medium-high heat. Add mustard seeds and next 4 ingredients (mustard seeds through red pepper); sauté for 1 minute. Stir in oysters; sauté 4 minutes or until edges of oysters curl. Remove from heat; stir in the yogurt sauce. Serve over rice. Garnish with cilantro sprigs, if desired.

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