Cannabis Raw Oysters in Ginger Wine Sauce

For a truly sophisticated appetizer that brings fresh, oceanic flavors to your table, look no further than these Cannabis-Infused Raw Oysters. The ginger wine sauce provides a bright, acidic balance that perfectly complements the rich, earthy notes of the cannaoil.

• Total Time: 30 minutes

• Prep Time: 30 minutes

• Serves: 8

• Level: Easy

Ingredients

• 24 Fresh oysters

• Crushed ice or rock salt (for serving bed)

• 2 Shallots, minced

• 2 tsp Fresh ginger, grated

• 4 tbsp Mirin or sherry

• 4 tbsp Dry white wine

• 2 tbsp Cannaoil

Step-by-Step Directions

1. Prep the Oysters: Scrub the oyster shells clean under cold water. Carefully shuck each oyster, ensuring you reserve the excess oyster juice (liquor) in the shell.

2. Arrange: Prepare a serving platter by creating a bed of crushed ice or rock salt. Nestle the shucked oysters into the bed to keep them steady and level.

3. Mix the Sauce: In a medium-sized bowl, combine the minced shallots, grated ginger, mirin (or sherry), dry white wine, and cannaoil. Whisk or stir vigorously to ensure the oil is emulsified well into the wine mixture.

4. Finish & Serve: Spoon a generous amount of the ginger-wine mixture over each oyster. Serve immediately while chilled.

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