Oystertini Recipes

Steps:

• In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.
• Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.
• Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.
• Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.

Steps:

• To a cocktail shaker filled with ice, add the ouzo and vermouth. Give the mint leaves a twist and add them.
• Vigorously shake to chill, then strain into martini glasses.
• Garnish with the cucumber slices and lemon peel and serve.

Steps:

• Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
• Saute scallions, parsley and garlic in hot oil over medium heat until softened.
• Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
• Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
• Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
• Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
• Serve oyster sauce over linguine, sprinkled with cheese.

Steps:

• Bring 3 quarts of water to boil in a covered pot for fettuccine.
• In food processor, process yogurt and ricotta until smooth. In a small cup, blend cornstarch thoroughly with Pernod to make smooth paste, and pour into yogurt-ricotta mixture. Process briefly to mix.
• Cut large oysters in thirds or halves, leaving small oysters whole. Mince garlic.
• Simmer oysters and garlic in a medium pot until edges of oysters begin to curl, just a few minutes.
• Trim external fat from prosciutto, and cut remaining prosciutto into small dice.
• Drain liquid from oysters, leaving oyster and garlic mixture in strainer. Using the same pot, cook the yogurt mixture over medium heat until it begins to thicken, about one minute. Stir in the prosciutto.
• Cook fettuccine according to package directions.
• Coarsely grate cheese.
• Combine oysters with "cream" sauce, and season with salt and pepper. Drain the fettuccine, top with oyster mixture and sprinkle with the cheese.