Hog Island Oysters with Green Apple
Chef Rob Boone, Metro Kitchen + Bar-Miami, FLAdapted
by StarChefs

Yield: 2 servings

Ingredients:
12 Hog Island oysters, very fresh (any similar rich, milky West Coast oyster will do)
Several pieces of green seaweed Note: Oysters should be freshly cleaned under running water to remove any excess shell pieces or dirt. Shuck them right before using them and keep them ice cold at all times.
Julienne apple salad:
1 Granny Smith apple; thin and short julienne
Pinch of chives, minced
Dash of extra virgin olive oil
Squeeze of lime
Salt and pepper to taste
Apple mignonette:
1 Granny Smith apple, juiced
½ a shallot, minced
Dash of high quality rice wine vinegar
Squeeze of lemon
Salt and pepper to taste

Method:
To prepare the julienne apple salad: Combine apple julienne with chives, olive oil, lime, salt and pepper.
To prepare the green apple mignonette: Combine juiced apple with shallot, rice wine vinegar, lemon, and salt and pepper to taste.
To assemble: Serve oysters on a bed of crushed ice surrounded and garnished by a few pieces of green seaweed. Garnish each oyster with some of the julienned apple salad and a couple of splashes of the mignonette.