Steamed Oysters on Seaweed with Salty Coffee Cocktail

Ingredients
(Per glass)

Coffee Cocktail:

• 2 parts coffee
• 1 part seawater
• 1 part Islay whiskey (smoky)
• 1 part Sea Fennel syrup
• 1/3 part egg white
• 1 part crushed ice

Oyster:

• 1 Zeeland Creuse oyster
• 1/8 cucumber
• 1/4 lime (lime juice)
• 1/4 container Rock Chives
• A pinch of ground pepper
• 1 teaspoon olive oil
• 1 piece Moai Caviar
• 1 sprig Sea Fennel

Method

Coffee Cocktail:

1. Measure all the ingredients in a jigger, and add them all to a shaker, finishing with the ice.
2. Shake well for 15 seconds.
3. Strain the mixture into a tumbler just below the rim, without the ice.

Oyster:

1. Place the oyster on the kamado grill at 210°C (410°F) until it opens.
2. Use an oyster knife to detach the oyster and drain the liquid.
3. Juice the cucumber in a slow juicer.
4. Mix the cucumber juice with lime juice, ground pepper, and olive oil to make a dressing.
5. Spoon the dressing over the oyster, and top with a piece of Moai Caviar and a sprig of Sea Fennel.
6. Serve the oyster on the glass with the cocktail.

Recipe by: Leonard Elenbaas (BBQ Pitmaster Community) and Eric Miete