Smoked Oysters with Homemade Apple-Parsnip Butter | Wine Enthusiast
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Smoked Oysters with Homemade Apple-Parsnip Butter

Courtesy Dan Koommoo, chef/owner, Crafted, Yakima

There’s not much better than finding the perfect way to combine fresh, homegrown ingredients—like in this recipe. Here local oysters take a turn on the grill and are paired with a fruity butter for an irresistible appetizer.

Ingredients for Smoked Oysters

12 small oysters, such as kusshi, Kumamoto or capital
½ green apple, peeled, cored and fine-diced
½ tablespoon grated fresh horseradish (or more, to taste)
1 tablespoon lemon zest
¼ teaspoon Espelette pepper (or substitute cayenne, hot paprika or Aleppo pepper)
1 teaspoon minced chives
1 tablespoon celery leaves, chopped
½ lemon, juiced
2 tablespoons extra-virgin
olive oil
Salt, to taste
Apple-Parsnip Butter (recipe below)
Crackers, for serving
Hot sauce, for serving

Directions for Smoked Oysters

Set up stovetop or outdoor smoker with 1 cup of soaked wood chips (preferably applewood), or place wood chips in foil pouch poked with holes and place under grates of covered grill.

Heat smoker or grill and add oysters, cupped side down. Smoke until shells open, about 20 minutes. Remove from heat. Let cool.

Remove oysters and juices from shells into bowl. Add remaining ingredients, and mix gently.

Serve alongside apple-parsnip butter, crackers and hot sauce. Let guests assemble. Serves 4.

Ingredients for Apple-Parsnip Butter

1 green apple, peeled, cored and quartered
1 red apple, peeled, cored and quartered
2 parsnips, peeled and quartered lengthwise
2 tablespoons butter, softened

Directions for Apple-Parsnip Butter

Using same smoker set-up, smoke apples and parsnips for 6–8 minutes, or until parsnips are very soft.

While still warm, place apples and parsnips in blender or food processor and blend until smooth. With machine running, add butter and blend until smooth. Salt to taste.

Pair It

Gilbert Cellars 2017 Rosé (Wahluke Slope). This Yakima-made rosé is a blend of Mourvèdre and Grenache. “It has the acidity the dish needs, yet has enough fruit to hold up to the smoke,” says Crafted Co-owner Mollie Koommoo.

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