Oysters Nuevo Vallarta
At Tino’s in Pitillal or Nuevo Vallarta, they season these oysters with
a little chicken bouillon (the famous Knorr Suisa that weaves its way
into so many dishes around the world). Though it adds a little extra
richness, I think the flavor of the oysters comes through better
without it. And without the little crusting of melted cheese that the
Tino’s chefs add. When I make this in Chicago, I love to weave in a
little chopped garlic chive or epazote from my garden.
2 1/2 cups (about 1 1/4 pounds) shucked oysters
2 tablespoons butter
1 medium onion, chopped into 1/4 inch pieces
1 very large tomato, cored and chopped into 1/4 inch pieces
Hot green chiles to taste (usually 2 serranos or 1 jalapeno), stemmed, seeded (if you wish) and finely chopped
1/3 cup white wine
1 tablespoon soy sauce
1/2 cup Mexican crema, créme fraiche or whipping cream
2 tablespoons finely chopped parsley, plus a little extra for garnish
2 tablespoons Mexican queso anejo or other grating cheese like Parmesan or Romano, very finely grated
Pour the oysters into a colander set over a bowl. Let drain while preparing the flavorings.
In a very large (12-inch) skillet, melt the butter of
medium-high. Add the onion, tomato and serrano, and cook, stirring
frequently, until the onion is translucent and the juice from the
tomatoes has evaporated, about 5 minutes.
Add the white wine, soy, crema (or its substitute), parsley
and 1⁄2 cup juice drained from the oysters. Cook until as thick as a
light cream soup, about 5 to 6 minutes. Add the oysters, reduce the
heat to medium and cook, stirring frequently, until the oysters are
just barely cooked, about 3 minutes. Stir in the cheese, taste and
season with salt, usually about a scant 1⁄2 teaspoon.
Spoon into warm dishes and serve right away with a sprinkling of parsley.