Pickled Oysters Or Mussels Recipes

MUSSELS IN OYSTER SAUCE

Steps:

• Put the canola oil in a large pot over medium heat. Add the ginger and saute for 1 minute, then add the garlic and saute for 2 minutes more. Add the chili paste, soy sauce, oyster sauce, and chicken broth. Stir the ingredients to combine and bring to a simmer. Put the mussels in the pot and steam them with the lid on until the mussels have opened, about 5 to 8 minutes. Pour the mussels with their sauce into a serving dish and garnish with the sliced scallions.

PICKLED OYSTERS

Steps:

• 1. Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
• 2. Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
• 3. Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
• To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails.