All photos: Eleni Sterious/Punch Media
Oloroso’s oysters conservas recipe
Learn how to preserve fresh seafood with this recipe from chef Jason Peabody of Philadelphia's Oloroso
The day before you’re shucking the oysters, add all ingredients (besides oysters) to a small sauce pot. Plate pot on stove over medium to medium-low heat.
Gently bring the oil and aromatics to a very low simmer, about 170-180°F (76-82°C).
As soon as it simmers, remove from heat and let cool.
Once oil is cool, place in a covered food safe container and allow to infuse overnight.
The next day, strain the oil and discard aromatics.
Place a fine mesh strainer over a small bowl and strain the oysters to separate meat from liquor.
In a small sauce pot, over medium heat, reduce the oyster liquor by 40-50%, to desired taste and salinity.
Add shucked oysters to the reduced liquor, returning to a simmer until the oyster protein is just set at 145°F or 63°C.
Immediately remove from heat.
Use a slotted spoon, remove the oyster and place into a food safe container (like Tupperware or a mason jar), add a bit of the liquor.
Cover the oysters with cooled, infused olive oil.
Allow to cool completely and store in refrigeration for up to 2 weeks.
If substituting oysters for mussels, clams, shrimp, or octopus, add ½ cup or 100g of your choice of high-quality vinegar to the product at the end.
Serve with crusty bread, crackers and roasted peppers, pickled fennel, preserved lemon, or fresh herbs.
