Posted on 04 January 2011 by

Oyster Shooter with Tomato-Horseraddish Jus

oysterBy David Harbilas

Shooters have become trendy of late, and for good reason – they offer an exciting alternative to the traditional mignonette without straying too far from the familiar.

Here, a simple jus of tomatoes is made from stewing tomatoes with a little water and white wine, creating a nearly clear broth that is strongly perfumed with a tomato flavor.

A great entertaining hors d’oeuvre, serve these directly in a shot glass, garnished with a small wedge of lemon on the edge of the glass.

Makes enough jus for at least 12 shooters

  • 3 ripe red globe tomatoes
  • 2 shallots
  • 5 sprigs of parsley
  • ½ cup white wine
  • 5 black peppercorns
  • 1 bay leaf
  • 4 cups water
  • 1 lemon, cut in half
  • Prepared horseradish to taste
  • 4 oysters, shucked
  • salt and pepper to taste

Roughly chop the tomatoes and place in a non-reactive saucepan with the shallots, white wine, black peppercorns, bay leaf, water and ½ half of the lemon, squeezed of its juice and the body placed in the pan. Bring the mixture to a simmer and cook for 45 minutes to 1 hour, or until fragrant. Taste the broth and adjust the seasoning with salt and pepper to taste.

Strain the broth and season to taste with horseradish. Cool in a refrigerator thoroughly. To serve, place a shucked oyster in a shot glass and spoon enough of the cold jus into the glass to cover the oyster. Cut the remaining half of the lemon into wheels and cut the wheels into eighths. Cut each tiny wedge of lemon with a slit and rest on the edge of each shot glass to garnish. Serve cold.

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