In 1999 we signed our first record deal as Little Big Town. Phillip, Karen, Jimi, and I—along with the rest of the gang—went down to St. George Island, Florida. We celebrated for a whole week and devoured as many of the sweet, briny Apalachicola oysters as we could. My bandmates have always made fun of the way I pronounce the hometown of those tiny little morsels. Apparently I have an accent! This simple oyster preparation with champagne vinegar, shallots, and peaches has been a fine way to celebrate ever since.
Makes 24 oysters
1 CUP FINELY CHOPPED PEELED RIPE PEACHES
1 TABLESPOON MINCED SHALLOTS
½ CUP CHAMPAGNE VINEGAR
1 TEASPOON MINCED FRESH CHIVES
¼ TEASPOON GROUND WHITE PEPPER
24 FRESH OYSTERS, SCRUBBED, SHUCKED, AND LOOSENED ON THE HALF SHELL
Combine the peaches, shallots, champagne vinegar, chives, and white pepper in a small bowl. Serve alongside the oysters.
SOUTHERN SIMPLE: When shucking an oyster, use a good-quality oyster knife. Use a hand towel or thick gardening gloves to protect your hands from cuts and abrasions. Keep oysters on ice. Never store them in a sealed bag; they will suffocate. You want them fresh and alive!