Recipes

Not your ordinary oyster!

Ingredients

• 3 dozen oysters
• 3 large beets, peeled and cut into 1 1/2? cubes
• 2 quarts water
• 1/4 cup Obis One black garlic salt
• 4-6 shallots, chopped
• 1/4 cup prepared horseradish
• 2 tsp freshly ground peppercorns
• 4 cups champagne

- Scrub oysters well and keep chilled on ice.

- Place beets, water and salt into a medium stock pot and bring to a boil.

- Add shallots and simmer until tender, about 30 minutes.

- In a blender, puree beets with 2 cups of the cooking water and horseradish, in batches if necessary, and return contents to the pot. Add ground peppercorns.

- Refrigerate and allow to thoroughly cool. Stir in champagne.

- Place oysters in a large non-reactive bowl. Ladle puree mixtures over oysters, making sure all oysters are submerged.

- Cover tightly and refrigerate 24 hours.

- Remove oysters and rinse shells thoroughly. Shuck oysters and serve on the half shell over ice.