On Season Nine of Moveable Feast with Relish, host Alex Thomopoulos traveled to Rhode Island to discuss sustainable cuisine, including an eco-friendly oyster hatchery and a couple-owned produce farm, and prepared these grilled oysters.
INGREDIENTS
FOR THE CORN RELISH:
- 4 ears of corn, kernels removed from cob
- 1 small red onion, diced
- 1 fresh paprika pepper or red jalapeño pepper, cored, seeded and finely chopped
- ¼ cup sake, preferably, Kikisui, Asahiyama or Hakkaisan
- 2 Tbs. white miso
- 2 Tbs. butter
- 2 medium lemons, juiced, plus zest
- ⅓ cup chopped fresh Thai basil
FOR THE SEASONED BREAD CRUMBS:
- 4 cups panko breadcrumbs
- 2 Tbs. olive oil
- 2 tsp. sesame oil
- Dried shiso, crumbled
- Salt and fresh ground black pepper
- Pinch of sugar
FOR THE OYSTERS:
TO PREPARE
CORN RELISH
STEP ONE. In a medium bowl, combine the corn, onion, and pepper and toss to mix.
STEP TWO. In a small saucepan, combine the sake, miso, and butter and cook over medium heat until butter is melted and mixture is blended. Set aside to cool.
STEP THREE. Stir in the lemon juice once the mixture is cooled, and the basil.
SEASONED BREAD CRUMBS
STEP FOUR. Preheat the oven to 350F. In a medium bowl, combine the panko; olive oil; sesame oil; shiso; lemon zest; and pinches of salt, pepper, and sugar. Spread the mixture on a baking sheet and toast in the oven, tossing every 7 minutes until golden brown. Remove from the oven.
OYSTERS
STEP FIVE. Prepare a medium-hot grill. Place the oysters on the grill. Spoon the relish into the oysters, and cook just until edges curl. Using tongs, carefully remove the oysters from the grill to a serving platter. Top with the bread crumbs and serve.
