Officials Josh Turek For Iowa Square Logo Shirt
Maine Belon Oysters Steamed in the Shell32 fresh Maine belon oysters or other variety (see Note)8 fresh bay leaves, cut into quarters4 to 6 sprigs fresh rosemary, cut with a scissors into 32 one-inch segments32 leaves fresh lemon hyssop, or substitute 32 leaves lemon verbena or 32 small branches lemon thyme3 ounces golden osetra caviar or other caviar of comparable qualityRosemary sprigs or seaweed for decorating the plates Wash the oysters and carefully open them, keeping all the juice in the shells. Loosen the oysters, but do not cut through the muscle. Distribute the bay leaf quarters, the rosemary sprigs, and the lemon hyssop leaves among the oysters. Replace the upper shells and wrap each oyster completely in a square of plastic wrap.Officials Josh Turek For Iowa Square Logo Shirt
Preheat one or more steamers, place the wrapped oysters into them, cover, and steam for three minutes. Unwrap the oysters, discard the upper shells, remove the herbs, and arrange the oysters on eight appetizer plates that have been decorated with seaweed, rosemary sprigs, or the like. Immediately garnish each oyster with a heaping quarter teaspoon of caviar. Serves eight. Note: If you would rather not open your own oysters, ask your fishmonger to do it for you, that morning or the day before. The oysters can be removed from their shells and placed in a plastic container with their liquid. Wash the empty shells, keeping the upper and lower shells together. When you are ready to assemble the oysters, drain their liquid and strain it through cheesecloth. Place the oysters in the shells and distribute the strained liquid among them. Then add the herbs. This works best with large oysters.
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