Did you know that oysters were part of the first Thanksgiving? For a historical component to your meal, try these fresh and spicy oysters as fresh and spicy way to cleanse your palate during the big feast. This recipe from my book The Soul of a New Cuisine features Kumamoto oysters, but any variety would taste great.
1/2 seedless (English) cucumber, chopped
1 beefsteak or large globe tomato, roughly chopped
1 tomatillo, husked, rinsed, ad roughly chopped, or 1 small green tomato, roughly chopped
1 small garlic clove, minced
1/2 jalapeño, seeds and ribs removed, chopped
One 1-inch piece ginger, peeled and coarsely chopped
1 tsp chopped cilantro
Juice of 1 lime
16 oysters, scrubbed
1 tsp chili oil
1. Combine the cucumber, tomato, tomatillo, garlic, jalapeño, ginger, and cilantro in a blender and puree until smooth.
2. Strain the puree through a fine-mesh strainer lined with cheesecloth into a bowl. Reserve the liquid and transfer the thick pulp that remains in the cheesecloth to a separate bowl. Stir in the lime juice, season with salt, and set aside.
3. Just before serving, shuck the oysters; leave them in their bottom shells, but gently loosen them from the shells. Top each oyster with a drop of chili oil, 1/2 teaspoon of the tomato pulp, and 1 1/2 teaspoons of tomato liquid.