Alder Grilled Fanny Bay Oysters
|Malt vinegar||1⁄4 Cup (4 tbs)|
|Mixed herbs||2 Tablespoon, minced (Such As Basil, Thyme, Parsley, Dill, And Cilantro)|
|Garlic||1 Clove (5 gm)|
|Whole grain mustard||1 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red bell pepper||1⁄4 Cup (4 tbs), minced|
|Onion||1⁄4 Cup (4 tbs), minced|
|Jalapeno pepper||1 , cored, seeded, ribs removed, and very finely minced|
|Cracked black pepper||1 Teaspoon|
|Oyster mushrooms||1⁄2 Pound, trimmed|
PREHEAT an outdoor grill and soak 2 handfuls of alder chips in a bowl of water.
COOK THE BACON PIECES over the hot coals until crisp, 3 to 5 minutes.
Dram well on paper towels and then cut into 1/4-inch pieces and set aside.
Combine the vinegar, herbs, garlic, sugar, mustard, and salt in a blender or food processor.
Blend for 1 minute, then slowly add the olive oil, scraping down the sides as needed.
When the oil is fully incorporated, pour the mixture into a bowl and stir in the bacon, bell pepper, onion, jalapeno, and black pepper.
WHEN THE GRILL is hot, drain the wood chips well and scatter them over the coals.
Set the oysters, cupped side down, on the grate, with the oyster mushrooms alongside them.
Cover the grill and cook just until the oysters pop open and the mushrooms are tender, 3 to 5 minutes.
Discard the top shells.
Arrange the oysters and the mushrooms on individual plates.
Drizzle with some of the vinaigrette, passing the rest separately.