Continuing on with the tidbits to serve over the holiday season, here is another one. You just have to remember to serve a minimum of two different types (perhaps one hot and one cold).
- 2 tins smoked oysters,
- 3 tbsp. olive oil
- 24 petite button mushrooms
- 1 small shallot, minced
- 1 garlic clove minced
- pinch of dried thyme
- 3 tbsp. sweet vermouth
- 2 tbsp. chopped Italian parsley
- 24 grape tomatoes
Heat 2 tbsp. olive oil in a frypan over medium heat. Cook the mushrooms, shallots, garlic and thyme for about 5 minutes, stirring often until they begin to turn golden.
Add the oysters, vermouth and half of the parsley. Cook, constantly stirring until the liquid has evaporated. Remove from the heat. Season lightly with salt and pepper.
Skewer 1 mushroom, 1 oyster, 1 grape tomato onto a toothpick. Repeat until all used and place now on your prettiest platter.
Add the remaining oil to sauce in the frypan and spoon over the kebabs. Sprinkle with the remaining parsley and serve.
Make sure you have napkins and small plates at the ready.