Sequim Bay is bursting with fresh herbs including lavender, sage, tarragon, rosemary and thyme. We have used lavender in this succulent and smoky oyster recipe to celebrate the Jamestown S’Klallem tribe and our delectable Sequim Bay oysters.
|12||opened Sequim Bay Jades or Blue Opals|
|2||tablespoons Lapsang Souchong, Oolong or other fragrant black tea|
|1||tablespoons demerara sugar|
|peel from 1/2 orange|
|few stalks of lavender|
- Line a wok with 2 layers of aluminum foil, bringing it up over the edges. Make sure you have a secure fitting lid and an open window. Place the smoking mix ingredients on the foil in the wok. Place over medium high heat and allow to begin to smoke.
- Meanwhile, place oysters on a steamer basket – just do a few at a time. Put the steamer in the smoking wok. Turn off the heat, cover with the steamer lid and let the smoke infuse the oysters for about 5 minutes. Repeat with remaining oysters. This method gives a caramelized, smoky flavor to the oysters.
- Serve with Tarragon Lavender Mignonette.