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Feb 24, 2017
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Oysters Moscow
Serves 3 dozen oysters
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Courtesy of Gateway Spice Co.'s Aaron Lyons
February 2009

Read the article: Oyster lust: A boatload of varieties is within reach of St. Louis


1 cup heavy cream
1 Tbsp. buttermilk
3 dozen West Coast oysters
to 1/3 cup high-quality vodka
2 oz. caviar
Smoked sea salt


For the crème fraîche:
Heat the cream to 105 degrees. Remove it from the heat, add the buttermilk and mix.
Cover loosely with plastic wrap and store at room temperature for 24 for 48 hours, lightly mixing every 6 to 8 hours until it is thick.

For the oysters:
Shuck the oysters, place them on the half shell and dash each with a few drops of vodka.
Top each oyster with 1 to 2 teaspoons of the crème fraîche and about teaspoon of caviar. Finish with a pinch of smoked sea salt.

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DATE 02/24/2009 08:33PM POSTED BY: sycamore28
Amazing recipe!! I made it for my family, it everyone loved it!! Great flavors! so creative!
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