Oysters on the Half Shell with Pickled Serrano Peppers

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Impress your guests with oysters on the half shell with serrano peppers, cranberries, and Swiss chard. Recipe shared by Chef Frank McClelland on Bringing It Home with Laura McIntosh.

Yield: 8 servings

Ingredients

  • 1 ½ cup Serrano Peppers
  • 2 cups Cranberries
  • 1 yellow onion (chopped)
  • 15 leaves of Swiss Chard
  • 3 T EVOO
  • 1 T Mint
  • 1T Sage
  • 1T Lemon Verbena
  • 1 T Flowering Thyme
  • 8 fresh oysters
  • 1 Amber ale

Directions

  1. Stew the cranberries by placing them in a sauce pan with enough water to cover the berries. Cook down until it thickens like a sauce. Reserve the berries in a bowl and keep juice in pan. Take the juice and make a pickle by adding the Serrano peppers, ½ of the yellow onion, mint, sage, thyme and lemon verbena.
  2. Next, remove the ribs from the Swiss chard. Then add 3 T of olive oil to a large frying pan. Add the remaining ½ onion and Swiss chard. Add a pinch of sea salt and dried rosemary. Finally add a quarter cup of amber ale and cook down.
  3. Shuck the oysters from the under belly. Reserve the Oyster with ½ of shell.
  4. Add a dab of the mixture to each oyster and sprinkle ale on top of each.
  5. To Plate: Create a circle of 1 piece of Swiss chard in a nest shape. Place oyster on top.
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