Ingredients Jump to Instructions ↓

  1. 2/3 cup peeled and finely chopped Roma, plum tomatoes, about 4 tomatoes

  2. 2 tablespoons extra-virgin olive oil

  3. 1 tablespoon fresh lemon juice Generous

  4. 1/4 teaspoon best-quality curry powder

  5. 1/4 teaspoon fine sea salt Pinch of freshly ground pepper

  6. 1/4 teaspoon sugar

  7. 1 tablespoon finely snipped fresh chives

  8. 10 small, freshly shucked oysters

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine the tomatoes, olive oil, lemon juice, curry powder, salt, pepper, and sugar. Place over low heat and warm for about 2 minutes, just until slightly sizzling. Remove from the heat, stir in the chives, and set aside. Place a wide, covered bamboo or metal steamer over a wok containing 2 inches of water. (If you don't have a steamer, you can rig one up by placing a small ramekin upside down in the bottom of the wok and adding water to come almost to its top. Place a plate on top of the ramekin and, if you don't have a domed cover for the wok, use aluminum foil to cover.) Spoon about 1/4 teaspoon of the tomato mixture into each of 10 sake cups and top with an oyster. Spoon a scant tablespoon of the tomato mixture on top of each oyster. Bring the water in the wok to a simmer and transfer the sake cups to the steamer. Cover the steamer and steam for 3 minutes. Transfer the sake cups, using a metal spatula to avoid burned fingers, to a serving platter. Let cool for 4 minutes. Place a toothpick into each oyster so guests can spear the oyster and slurp the vinaigrette. Serve immediately. Recipe created exclusively for by Brigit L. Binns.


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