Oysters Recipe

Directions

1. 1
   Peel and julienne the cucumber into 1-inch strips.
2. 2
   Mince the shallots.
3. 3
   Bring the rice wine vinegar, coriander, and sugar to a boil.
4. 4
   In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.
5. 5
   In a small saucepan, add the mirepoix and ham hocks and cover with water.
6. 6
   Bring it to a boil and skim off the surface.
7. 7
   Simmer very gently for two hours.
8. 8
   Pour through a coffee filter and chill in an ice bath until cool.
9. 9
   To serve, shuck the oysters and place on a bed of ice or salt.
10. 10
    Garnish with the pickled shallots and cucumbers.
11. 11
    Spoon on a little hock broth on each oyster and top with caviar.