Smoke Oysters with Corn/Mango Salsa

INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH – PLACE IN PROPER TIME

  • 12 large fresh oysters, Blue Points or Malpeques
  • 2 tbsp. bbq seasoning
  • 1 ear fresh corn, steamed, cooled and kernels cut from the cob.
  • 1 ripe mango, peeled and diced
  • ¼ cup diced red onion
  • ¼ cup diced red pepper
  • ¼ cup diced green pepper
  • 1 tbsp. chopped fresh cilantro
  • 1 tbsp. diced fresh jalapeno pepper
  • 2 tbsp. lime juice
  • 1 tbsp. olive oil
  • salt, cayenne and black pepper to taste

Preheat your electric Bradley smoker to 175 degrees F.

Shuck oysters using an oyster knife being careful to keep the oyster liquor in the shell. Sprinkle each oyster with bbq seasoning.

Place oysters on smoker rack and smoke oysters using your desired flavor of wood smoke for 1 ½ to 2 hours until just firm.

Meanwhile prepare the salsa by combining the corn, mango, onion, peppers, cilantro, jalapeno, lime juice and olive oil. Season to taste with salt, cayenne pepper and black pepper. Set aside.

To serve remove the oysters from the smoker. Loosen oyster meat from shell and top with 1 tbsp. of mango salsa

Repeat with remaining oysters

Drizzle with a little bourbon and shoot

Makes 12 oyster shooters

Smoke Oyster and Pinapple Mango Salsa