After last week’s sexy sips, I had to give you at least one more sexy recipe for Valentine’s Day. Oysters are one of the most well-known aphrodisiacs, so I felt it was only appropriate that I share one of our latest recipes from Atlanta Magazine’s Home.
In the Winter issue, I had the pleasure of attending an evening soiree at the home of my friend, Alisa Barry. Atlantans might know Alisa for her Italian-inspired pantry products business, Bella Cucina. Here she shares her delicious recipe for oysters.
Recreate this recipe at home and serve your oysters alongside bubbly for a sensual date night. Thanks to Alisa for sharing this recipe with everyone at Atlanta Magazine’s Home.
Oysters with Prosecco & Preserved Lemon Mignonette
24 oysters, 8 guests (3 per guest)
You will need:
– 2 cups coarse sea salt
– oysters, 2-3 per person*
– 1 tablespoon preserved lemon, finely minced
– 1 tablespoon shallots, finely minced
– 1 tablespoon champagne wine vinegar
– pinch of sugar
– Chervil leaves for garnish, optional
*Oysters available at your best local fish market; Alisa got hers from Atlanta’s Star Provisions
To make the mignonette, remove the pulp from the preserved lemons and rinse well to remove any excess salt. Mince the lemon finely, but leave enough texture for color. Mince the shallot and add to a bowl with the lemon. Add the vinegar, prosecco, sugar, and salt. Whisk until blended and refrigerate for at least 30 minutes before serving, so flavors can integrate.
Mound 1/4 cup of sea salt on each salad plate. Carefully open the oysters, checking for any pieces of shell fragments. Arrange the oysters with the bottom shell intact on top of the salt. Top each oyster with the mignonette. Garnish with a small leaf of chervil.
Note* You can easily make your own preserved lemons, but they take time to mature before using. Bella Cucina, Alisa’s shop, makes preserved lemons which are available at select southeast Whole Foods stores. You can also substitute preserved lemons with chopped lemon zest if preserved lemons are not available in your area.
Thanks again to Alisa Barry for sharing her home and her recipes.
Recipe: Alisa Barry
Photo credit: John McDonald
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