Oysters on the Half Shell with Cannabis Infused Anvil Angry Water

Recipe contributed by Chef Sebastian Carosi

Yield: 2 Dozen

Prep Time: 10 minutes

Wait Time: 20 minutes 

Status: I was told these were an aphrodisiac 

From the Cannabis Pantry: Cannabis infused rice wine vinegar

Total THC/CBD: Depends on the potency of the products used

Chef’s Strain Recommendation: Bobby’s Widow by Mandalorian Genetics

I N G R E D I E N T S

  • 2 dozen fresh oysters
  • 1/2 cup seasoned rice wine vinegar
  • 1/2 cup unseasoned cannabis rice wine vinegar (made in the MB2e) (regular unseasoned rice wine vinegar will work)
  • 1/4 cup sweet onion or shallot (micro fine diced)
  • 1/4 cup fresh squeezed lime juice
  • 3 Tbsp. cane sugar
  • 1/4 tsp. fresh ground black pepper
  • 1/2 cup fresh cilantro (micro fine chopped)
  • 1/4 cup fresh cannabis leaves (micro fine chopped)
  • 1 Tbsp. fresh jalapeno (very fine diced)
  • pinch of sea salt

E Q U I P M E N T

I N S T R U C T I O N S

Combine the fine chopped cilantro and cannabis leaves, micro diced onion or shallot, fine diced jalapeno, pepper, vinegars, sugar, salt and lime juice in a small bowl. Stir well until the sugar and the salt are dissolved. set aside. Shuck the oysters carefully. -hold the oyster with a clean towel and insert the oyster knife into the hinge of the oyster, twist until it pops, then run the blade of the knife along the top and bottom of the shell to release the oyster by cutting the abductor muscle, being extra careful to save the oysters brine in the shell. Watch our how-to shuck an oyster video here. Spread the ice or rock salt on your desired serving platter. place the oysters on the ice or rock salt for stability (so you don't lose any of the oyster brine). Spoon a nice amount of the mignonette onto each oyster, serve and enjoy! *mignonettes do not keep well; you pretty much have to use them as soon as you make them for optimum taste and freshness.