Smoked Oysters with Olive Relish
This dish is near to Steve's heart. He makes it often with the briny oysters raised in Katama Bay, close to his home on Martha's Vineyard. If your experience with smoked oysters is limited to the oily, strong-flavored bivalves sold canned, you're in for a revelation. The brininess of the olive- and caper-laced relish echoes the fresh, oceany notes of the oysters. Keep as much of the oysters' juices as possible in the shells while shucking and grilling.
Recipe by Cooking Light August 2011
Gallery
Credit:
Charles Masters; Styling: Alma Melendez
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
120 calories; fat 9.3g; saturated fat 1.5g; mono fat 6.1g; poly fat 1.4g; protein 4.3g; carbohydrates 5.1g; fiber 0.7g; cholesterol 30mg; iron 3.9mg; sodium 373mg; calcium 37mg.