Oysters on the Half Shell with Pickled Serrano Peppers

Ingredients

    1 ½ cup Serrano Peppers
    2 cups Cranberries
    1 yellow onion (chopped)
    15 leaves of Swiss Chard
    3 T EVOO
    1 T Mint
    1T Sage
    1T Lemon Verbena
    1 T Flowering Thyme
    8 fresh oysters
    1 Amber ale

Directions

    Stew the cranberries by placing them in a sauce pan with enough water to cover the berries. Cook down until it thickens like a sauce. Reserve the berries in a bowl and keep juice in pan. Take the juice and make a pickle by adding the Serrano peppers, ½ of the yellow onion, mint, sage, thyme and lemon verbena.
    Next, remove the ribs from the Swiss chard. Then add 3 T of olive oil to a large frying pan. Add the remaining ½ onion and Swiss chard. Add a pinch of sea salt and dried rosemary. Finally add a quarter cup of amber ale and cook down.
    Shuck the oysters from the under belly. Reserve the Oyster with ½ of shell.
    Add a dab of the mixture to each oyster and sprinkle ale on top of each.
    To Plate: Create a circle of 1 piece of Swiss chard in a nest shape. Place oyster on top.

Page: http://www.pbs.org/food/recipes/oysters-on-the-half-shell-with-pickled-serrano-peppers/