Oysters Recipe

• 2 dozen oysters
• 1 cucumber
• 3 shallots, minced
• 2 cups rice wine vinegar
• 1 tablespoon sugar
• 1 tablespoon coriander seeds, whole
• 3 ounces American sturgeon caviar
• 2 ham hocks
• 1 cup mirepoix (celery, carrots, onions), finely minced

1. Peel and julienne the cucumber into 1-inch strips.
2. Mince the shallots.
3. Bring the rice wine vinegar, coriander, and sugar to a boil.
4. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.
5. In a small saucepan, add the mirepoix and ham hocks and cover with water.
6. Bring it to a boil and skim off the surface.
7. Simmer very gently for two hours.
8. Pour through a coffee filter and chill in an ice bath until cool.
9. To serve, shuck the oysters and place on a bed of ice or salt.
10. Garnish with the pickled shallots and cucumbers.
11. Spoon on a little hock broth on each oyster and top with caviar.

oysters, cucumber, shallots, rice wine vinegar, sugar, coriander seeds, ham hocks, mirepoix

Taken from www.chowhound.com/recipes/oysters-31664 (may not work)