Freshly Shucked Oysters with an Avocado and Chile Cream
For a variation on the standard oyster with lemon juice, make up this lovely, silky, citrus-fresh avocado cream.
2 avocados, halved, pitted
1 large red chile, chopped
2 1/2 tablespoons lime juice
1/4 cup crème fraîche
24 oysters, shucked
The avocado and chile cream can be made up to 4 hours ahead. Press a sheet of plastic wrap directly on the surface of the avocado and chile cream to prevent it from discoloring and refrigerate.
Scoop the flesh from the avocados and place the flesh into a food processor with the chile and lime juice. Process until smooth, then pass through a fine sieve into a bowl.
Stir the crème fraîche through the avocado mixture, and season to taste with salt and pepper.
Place 6 oysters onto each of 4 serving plates. Divide the avocado and chile cream among individual pots, and serve with the oysters.