This is one of California treasure to be sure. The Hog Island oyster, among many others, serve their own oysters which are raised in beds in the sweet waters of Tomales bay, California. The restaurant serve a seafood banquet at their restaurant.
Hog Island Hog Wash
- ¼ cup shallot, peeled and finely diced
- 1 large jalapeno pepper, seeded and finely diced
- 4 tablespoons finely chopped cilantro leaves
- ¼ cup seasoned rice vinegar
- ¼ cup natural rice vinegar
- Juice of 1 juicy lime
Mix all, except the cilantro, in a small (preferably glass) bowl. Refrigerate for one hour. Shuck oysters, keeping as much liquid in the shell as possible. Place the oysters, in their shells, on a bed of ice on a deep-sided plate. Add the cilantro to the Hog Wash and serve in a small bowl alongside the oysters. A small amount should be spooned over each oyster just before eating.
NOTE: If you like a sweeter sauce, you may add a teaspoon of sugar to the recipe. Chef Eric Ripert of Le Bernardin in New York City substitutes 1/3 cup rice wine vinegar, 2 tablespoons mirin and 1 teaspoon of sugar for the two rice vinegars.
THE BOAT OYSTER BAR
Hog Island Oyster Farm
Friday-Monday 11:00 am – 4:00 pm (reservation only)
Thursday 11:00 am – 3:00 pm (walk-in only)(closed Thanksgiving ,Christmas , New Year’s Day)
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