Soups and Appetizers

Ingredients

• 24 fresh oysters
• 1 clove garlic, finely chopped
• 30 mL (2 tablespoons) mild red curry paste
• 1 L (4 cups) chicken broth
• Juice of one lemon
• 30 mL (2 tablespoons) oyster sauce
• 10 mL (2 teaspoons) grated lemon rind
• 60 mL (1/4 cup) finely diced red pepper
• 60 mL (1/4 cup) chopped fresh coriander
• 60 mL (1/4 cup) chopped fresh chives
• Cayenne pepper

Preparation

1. Clean the oysters with a brush under cold running water. Using a sturdy knife, shuck the oysters by slipping the blade between the two shell halves, ensuring the liquor stays in the shell. Remove the shell pieces and detach the oyster from the shell using the knife.
2. Place the oysters and liquor in a bowl. Reserve. Sauté garlic and curry paste in a medium-sized saucepan for five minutes over medium heat. Add the chicken broth, lemon juice and oyster sauce. Bring to a boil. Allow to simmer for five minutes.
3. Add oysters and liquor. Simmer for two more minutes, or until the oysters just begin to curl at the edges. Remove from heat. Add lemon rind, red pepper, coriander, chives and Cayenne pepper. Serve immediately.