Oysters on the Half Shell with Pickled Serrano Peppers

Ingredients

• 1 ½ cup Serrano Peppers
• 2 cups Cranberries
• 1 yellow onion (chopped)
• 15 leaves of Swiss Chard
• 3 T EVOO
• 1 T Mint
• 1T Sage
• 1T Lemon Verbena
• 1 T Flowering Thyme
• 8 fresh oysters
• 1 Amber ale

Instructions

1. 1
   Stew the cranberries by placing them in a sauce pan with enough water to cover the berries. Cook down until it thickens like a sauce. Reserve the berries in a bowl and keep juice in pan. Take the juice and make a pickle by adding the Serrano peppers, ½ of the yellow onion, mint, sage, thyme and lemon verbena.
2. 2
   Next, remove the ribs from the Swiss chard. Then add 3 T of olive oil to a large frying pan. Add the remaining ½ onion and Swiss chard. Add a pinch of sea salt and dried rosemary. Finally add a quarter cup of amber ale and cook down.
3. 3
   Shuck the oysters from the under belly. Reserve the Oyster with ½ of shell.
4. 4
   Add a dab of the mixture to each oyster and sprinkle ale on top of each.
5. 5
   To Plate: Create a circle of 1 piece of Swiss chard in a nest shape. Place oyster on top.