Total time: 30
For the Oysters
3 small-medium oysters(such as Wellfleet)
2 tablespoons Black Olive Aioli (recipe follows)
Sea beans for garnish
Fennel fronds for garnish
For the Black Olive Aioli
2 tablespoons whole Nicoise olives
1 tablespoon red wine vinegar
1 egg yolk
1 cup grapeseed or olive oil
3 tablespoons chopped fennel fronds
1 tablespoon finely chopped Nicoise olives
Preheat the broiler to high. Prepare a plate with a mound of damp Kosher salt in the center so the oysters don’t fall over when plated.
Shuck the oysters, trying to keep as much of the liquid in the shell as possible. Cut the adductor muscle from the bottom shell so the oyster can be eaten easily.
Place the oysters on a small cookie sheet and place under the broiler. Cook for about one minute or until the oyster is warmed and the edges just begin to curl.
Spread a thin layer of the aioli over the top of each oyster. Garnish with 2-3 small, picked pieces of sea beans and picked fennel fronds. Serve immediately.
Place the whole olives, vinegar and egg yolk in a food processor and blend until smooth. While the food processor is still running, slowly drizzle in oil and emulsify until thick enough to coat a spoon (add a little more oil if needed).
Place aioli in a small bowl and fold in chopped fennel fronds and chopped olives. Can be stored for up to one week.