Steamed Oysters in Sake Cups with Warm Tomato-Chive Vinaigrette

  • Active Time 20m
  • Total Time 25m

Serves 10 (can easily be doubled, and steamed in batches)

Sake cups come in many colors, shapes, and price points. Choose those that complement your d├ęcor and budget. It's nice - but not essential - if they all match.

ingredients

  • 2/3 cup peeled and finely chopped Roma, plum tomatoes, about 4 tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Generous 1/4 teaspoon best-quality curry powder
  • 1/4 teaspoon fine sea salt
  • Pinch of freshly ground pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon finely snipped fresh chives
  • 10 small, freshly shucked oysters

directions

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 Cooking.com by Brigit L. Binns.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5999

nutrition information per serving

34 calories; 3g total fat; 2mg cholesterol; 75mg sodium; 1g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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