For a tasty seafood appetizer with a french twist, try preparing this Las Vegas-based chef's flavorful recipe.
3 shallots, finely minced
1 bunch chives, minced
1 cup heavy cream
3 tablespoons plus 1½ teaspoons white balsamic vinegar
1 bunch chervil, leaves picked and stems discarded
Shuck the oysters (see method below). Tip out the briny jus that has collected in the shell and discard. Place oysters on ice and allow them to refill with fresh jus, 5 to 10 minutes. Reserve the fresh jus in a small bowl.
Score tomato skin by slicing a shallow "x" on the bottom and place a pot of boiling water for 15 to 20 seconds. Remove with a slotted spoon and place in an ice water bath until cool. Peel, seed, and finely dice.
Combine the shallots, chives, and reserved oyster jus in a bowl. Add cream and vinegar. Whisk until combined and cream has thickened.
Top each oyster with a teaspoon of the cream mixture and garnish with diced tomatoes and a chervil leaf. Serve immediately.
Servings: 4 servings
Chef's Tip: Shucking Oysters
Wrap an oyster in a towel and place it on a flat surface with the wide end of the oyster facing outwards. Put the tip of an oyster knife inside the hinge. Apply pressure, twisting the knife from side to side to pry the shell open enough to fit the top of your thumb inside. Hold the lid open and, being careful not to pierce the oyster, glide the knife along the top shell of the oyster until you can cut connecting muscle away and remove the top shell. Scrape away any noticeable broken shell from the oyster.
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