Raw Oysters with Lemon Oil and Urfa Biber Recipe

Name: Raw Oysters with Lemon Oil and Urfa Biber
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 1 lemon; 1&frasl;4 cup extra-virgin olive oil; 1 dozen medium-large, briny oysters; Urfa biber (urfa pepper)

Ingredients

1 lemon
1⁄4 cup extra-virgin olive oil
1 dozen medium-large, briny oysters
Urfa biber (urfa pepper)

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 1 dozen

Instructions

Use a vegetable peeler to remove the lemon zest in strips; reserve the lemon and zest.
In a small saucepan, add the olive oil; heat over medium-high heat until hot, about 3 minutes. Remove the pot from the heat and add the strips of zest (they will sizzle); stir briefly to incorporate.
Pour the lemon oil into a small bowl and let cool.
Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.
Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Top each with a little of the prepared lemon oil (about ? teaspoon) and a generous squeeze of fresh lemon juice. Sprinkle generously with urfa biber and serve immediately.

Appetizers