Farm Finder: Washington – Oregon
From Agricultural Systems, courtesy of Carol Miles and Gayle Alleman, Washington State University
Sweet and tart bits of citrus with the kick of fresh wasabi are a terrific contrast to briny oysters. Recipe copyright 2000 by Kathy Casey Food Studios
Fresh oysters in the shell
*Makes 1 cup Splash enough to top about 34 dozen oysters
Citrus splash: With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients. Refrigerate for at least 2 hours or up to 2 days before serving.
Washoysters and scrub shells with a vegetable brush to remove any debris. Refrigerate till ready to shuck. Right before serving: shuck oysters, discarding top shells, inspecting oysters for any bits of broken shell, picking them out carefully.
Serve on a platter strewn with pine or spruce boughs and crushed ice. Serve splash in a decorated bowl so guests can spoon it over just-shucked oysters.