Oysters in Escabeche Print Email

This is an authentic Tapas recipe from Galicia Spain. Make it two days in advance and serve on/with crusty bread or grill toasted ciabatta fingers.

2 dozen oysters, shucked
1/2 cup olive oil
1 large clove garlic, sliced
1/2 cup dry white wine
3 Tbsp. Sherry vinegar
sea or Kosher salt
6 peppercorns
3 bay leaves

If the oysters are in their shells, remove them and dry well on paper towels. In a small skillet heat the oil until it is just tepid, not hot. Add oysters and cook slowly for about 2 minutes. Transfer the oysters to a shallow serving bowl (earthenware is best and wood most classic). Add the garlic to the oil in the skillet, turn up the heat, and cook the garlic until it is golden. Remove. Cool the oil slightly, then add the wine, vinegar, salt, peppercorns and bay leaves. Bring to a boil, then simmer for about 10 minutes, or until the vinegar taste mellows. Cool, then pour over the oysters. Refrigerate for 2 days, then serve cold or at room temperature.