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Oysters Cuba Libre




Source of Recipe


Cuba Libre Restaurant and Rum Bar, Philadelphia, PA


List of Ingredients




16 very fresh Bluepoint oysters, dusted with Cuba Libre spice
(Or use your favorite oyster variety shucked on the half shell. If you do not have experience with this, have your fish monger do it for you.)
2 oz extra virgin olive oil
¼ lb. pancetta or bacon, diced
¼ lb. chorizo sausage, diced
2 shallots, peeled and diced
1 bag of cleaned spinach
¼ lb. Spanish Manchego cheese, shredded
1 cup mango mojo
Salt and pepper to taste

Recipe



1. Preheat oven to 400 degrees
2. Shuck oysters, remove any shell pieces and leave on the half shell.
3. Saute pancetta & chorizo in olive oil until both have begun to brown and crisp. Add shallots and cook until soft. Add spinach and cook until wilted.
4. Place spinach in a stainless steel bowl and allow to cool. Season to taste. Add Manchego cheese and mix well.
5. Place spinach mixture on all the oysters and place on cooking sheet.
6. Place in preheated oven.
7. Bake until oysters are just cooked and mixture has browned slightly.
8. Arrange four oysters on a plate and lace with mango mojo.


Mango Mojo

Use this sauce for Oysters Cuba Libre or on any grilled or sautéed fish.


2 cups mango puree (either fresh in season or from frozen pulp, available at most supermarkets)
½ cup fresh lime juice
½ cup orange juice
1 red onion, diced
¼ cup garlic, chopped
¼ cup ginger, chopped
1 tbsp. sugar
1 bunch cilantro, minced
2 cups light olive oil
Salt and pepper to taste



1. Place mango puree in stainless steel bowl. Add red onions.
2. Mix in lime juice, orange juice, ginger and sugar.
3. Lightly simmer garlic in olive oil for 5-6 minutes.
4. Add to mango mixture and blend well.
5. Add minced cilantro.
6. Season to taste