Fresh Pacific Oysters with Nettles and South Indian chutney

 

4 cups fresh stinging nettles.

12 medium oysters

1 cup white wine

1-cup mayonnaise

2 tbsp. Deacon Vale Farm South Indian Chutney

butter

salt and pepper

 

Method:

Nettles can be harvested in the spring. Use gloves when harvesting. These can be substituted with fresh spinach leaves.

Blanch nettles in boiling water for 30 seconds. Drain and cool with ice water, set aside.

Shuck oysters being careful to strain and save the "oyster liquor" Wash oysters in salted water . Warm butter in pan and add the oysters. Fry gently over medium heat for 2-3 minutes. Add white wine and oyster liquor. Cook until most of the liquid is reduced. Set aside and keep warm. Using remaining butter heat the nettles and season with salt and pepper. Add the remaining liquid from the oysters and reduce until almost no liquid remains. Place nettles in shells and top each with an oyster. Mix chutney with mayonnaise and spoon over 2 tbsp. on each.

Broil in oven until mayonnaise is a nice golden colour.

Excellent appetizer with a chilled gewürztraminer.