Greek Style Kusshi™
Dish Created By:
Kusshi™ Oyster 1 dozen shucked
Sliced Cherry Tomatoes 1/2 Cup
Minced English Cucumber 3 Tbl
(skin can be left on)
Minced Shallot 2 Tsp
Minced Feta 2 Tbl
Finely Minced Olives 2 Tsp
(kalamata, or ones not too bitter)
Chopped Fresh Oregano 1 Tsp
(plus a few small whole leaves for topping)
Olive oil, Salt & Pepper
Toss the sliced cherry tomatoes with a few drops of olive oil and a pinch of kosher salt. Place in one layer on a silicone baking mat and place in a 200˚F oven for 2 hours. The end result is a slightly dehydrated tomato ‘chip’, perfect for a garnish.
Combine the remaining ingredients with a few drops of olive oil and cracked black pepper. Allow it to sit and meld for about an hour.
Arrange the Kusshi™ oysters on a platter and top with the feta cucumber mixture making sure not to cover the entire surface of the oyster meat. Finish each Kusshi™ oyster oyster with a whole oregano leaf and one or two tomato chips.
To view the original posting of this recipe on the Pangea website click here!
Bekah Angoff is an Account Manager at Pangea Shellfish, while working with their social media and enriching their educational resources & programs. Bekah spent 10 dedicated years in the culinary industry, working in some of the best restaurants in Boston before joining the seafood industry. Her previous culinary talents and knowledge are now used to create a world of interesting and insightful newsletters, blog posts, recipes and resources for Pangea Shellfish.
If you are seeking Kusshi™ oysters in the Boston area contact Pangea today:
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*The photographic representation of this recipe is the intellectual property of the aforementioned Chef. Any public use or presentation of the combined photo and written recipe must be credited as the property of the Chef and/or restaurant indicated.