Fresh Pacific Oysters with Nettles
and South Indian chutney
4 cups fresh stinging nettles.
12 medium oysters
1 cup white wine
2 tbsp. Deacon Vale Farm South Indian
salt and pepper
Nettles can be harvested in the spring.
Use gloves when harvesting. These can be substituted with
fresh spinach leaves.
Blanch nettles in boiling water for 30
seconds. Drain and cool with ice water, set aside.
Shuck oysters being careful to strain
and save the "oyster liquor" Wash oysters in
salted water . Warm butter in pan and add the oysters.
Fry gently over medium heat for 2-3 minutes. Add white
wine and oyster liquor. Cook until most of the liquid
is reduced. Set aside and keep warm. Using remaining butter
heat the nettles and season with salt and pepper. Add
the remaining liquid from the oysters and reduce until
almost no liquid remains. Place nettles in shells and
top each with an oyster. Mix chutney with mayonnaise and
spoon over 2 tbsp. on each.
Broil in oven until mayonnaise is a nice
Excellent appetizer with a chilled gewürztraminer.