The pine and citrus notes of the fir needles work magic with fresh oysters. We like the small oysters found in the Salish Sea around Cortes Island. Any type of mustard will work. I like a grainy mustard for the added texture – but common yellow mustard is also excellent. If you use a sweet mustard, balance the flavours with a squeeze of fresh lemon or lime.
Ingredients
SERVINGS: 12 servings
- 1 Tbsp grand fir needles, finely minced
- 1 tsp grainy mustard
- 2 Tbsp white wine vinegar
- 1 tsp water (or oyster juice)
- 2 Tbsp grapeseed oil
- 1 green onion, finely minced
- 12 oysters, freshly shucked
Preparation
In a small bowl, combine the grand fir needles, mustard, vinegar and water. Whisk to mix and then add the oil in a slow, steady stream. Add the green onion and stir to mix. Season lightly with salt and pepper and set aside until needed.
