Steeped Oysters

  • 3 dozen oysters

  • 3 large beets, peeled and cut into 1 1/2″ cubes

  • 2 quarts water

  • 1/4 cup Obis One black garlic salt

  • 4-6 shallots, chopped

  • 1/4 cup prepared horseradish

  • 2 tsp freshly ground peppercorns

  • 4 cups champagne


- Scrub oysters well and keep chilled on ice.
- Place beets, water and salt into a medium stock pot and bring to a boil.
- Add shallots and simmer until tender, about 30 minutes.
- In a blender, puree beets with 2 cups of the cooking water and horseradish, in batches if necessary, and return contents to the pot. Add ground peppercorns.
- Refrigerate and allow to thoroughly cool. Stir in champagne.
- Place oysters in a large non-reactive bowl. Ladle puree mixtures over oysters, making sure all oysters are submerged.
- Cover tightly and refrigerate 24 hours.
- Remove oysters and rinse shells thoroughly. Shuck oysters and serve on the half shell over ice.

Obis One LLC

Virginia Tech Corporate Research Center,

1872 Pratt Drive, Suite 1375,

Blacksburg, VA 24060

Phone. (609) 202-9766