Oysters Escabeche - Oyster Saloon Style

This dish is a favorite in our Oyster Saloon, where we serve it in a ramekin with grilled bread. We use shucked yearling oysters, but any oyster will do - this would a great way to eat leftover grillers, for instance. These oysters are ideal for a party, or a picnic, or just to have on hand in your fridge - they're a delicious topping for avocado toast, and go beautifully with a briny martini during happy hour. 

Our recipe calls for 2 pints of yearling oysters, or approximately 64 to 72 oysters. You can buy yearling in our Farm Store, and you can also find them online in half gallons or by the pint as an add-on.

Ingredients

• 2 pints shucked yearling oysters 
• 1 cup extra virgin olive oil
• 1 cup canola oil
• 3 tablespoons minced fresh garlic
• 1 teaspoon red pepper flakes
• 1/2 lemon for zest (in peels) and juice
• 3 tablespoons smoked paprika
• 1 bay leaf
• 3/4 cup sherry vinegar
• 2 sprigs fresh thyme
• 1 sprig fresh oregano
• 2-3 teaspoons kosher salt

Method

Preheat the oven to 425 degrees F. Drain the oysters and spread them across a rimmed sheet tray. Roast until they’re cooked through and slightly firm, 20-25 minutes (their internal temperature should be at least 165 degrees).

On the stovetop, gently cook the olive oil, canola oil, garlic, red pepper flakes and strips of lemon zest until the garlic turns golden. Remove from heat. Stir in the smoked paprika, bay leaf, and whole herb sprigs and let cool while the oysters finish cooking.

To the oil, add the sherry vinegar, lemon juice and salt to taste. Add the oysters. Let cool to room temp, then transfer to the refrigerator and let marinate for at least 2 hours before serving. Oysters escabeche will keep for 3-5 days in the refrigerator (transfer to a glass or nonmetallic container if storing over several days).