24 small pacific oysters in the shell
2 cups flour
Salt & pepper to taste
1/2 cup olive oil
1/2 lb jalapeños, (approximately 8-10 peppers) seeded and chopped
1 cup apple cider vinegar
3 cups sugar
Green food coloring (optional)
1 3oz pouch liquid pectin
6-8 oz goat cheese

Shuck each oyster, separating the oyster from the abductor muscle, and discard the top shell. Set the shucked oysters aside. Rinse and dry the half shells and place on a serving platter filled with rock salt to keep the shells level.

Season the flour with salt & pepper. Dredge the shucked oysters in the flour, shaking off any excess, and lay them out on a plate. Refrigerate for at least 1 hour.

Puree the jalapeño peppers and 1/2 cup of the cider vinegar in a food processor until smooth. Combine the puree, the remaining half of vinegar, and the sugar in a saucepot. Add a few drops of green food coloring if desired, and bring the mixture to a boil, stirring constantly. Stir in the pectin and return to a boil. Boil rapidly, continuing to stir, for 1 minute. Remove from the heat and skim off any foam if necessary. Set aside in the refrigerator until use.

Divide the goat cheese into 24 equally sized portions. Roll each portion of cheese between your palms to form small balls. Place the “pearls” on a plate and refrigerate until ready to serve.

Heat the olive oil in a pan over high heat. Add the oysters, one at a time, and cook on high for 3 minutes or until golden brown. Flip the oysters and cook for 2 minutes longer. Remove from the pan and drain on paper towels.

Carefully place a spoonful of the jalapeño jelly in each half shell. Top the jelly with a pan fried oyster and then add your goat cheese pearl. Serve immediately.

Serves 6-8