Hot Off the Shell | Virginia Living

Ingredients

• 1 green apple, juiced
• 1 English cucumber, juiced
• 1 cup yuzu juice
• 2 teaspoons xanthan gum
• salt
• 2 quarts fennel stock
• 1 ½ cups tapioca pearls
• 1 dozen Tangier oysters, cleaned and shucked
• micro shiso or basil
• 1 large tomato
• ½ medium onion, thinly sliced
• 1 bunch cilantro, chopped
• 1 lime, juiced
• 2 tablespoons rice wine vinegar
• ½ teaspoon honey
• ¼ teaspoon kosher salt
• canola oil
• 2 poblano peppers, seeded, stemmed and roughly chopped