Baked Oyster w/ 3 Different Sauces

Rosemary Citrus Butter

Ingredients

  • 4 Tbsp unsalted butter, room temp
  • .25 lemon zest
  • .25 lime zest
  • .5 tsp minced shallots
  • .5 tsp minced rosemary

Instructions

  1. Combine butter, zests, shallots, and rosemary together.
  2. Chill mixture in log shape to harden.

Harissa

Equipment

  • food processor

Ingredients

  • 2 Piquillo peppers (or fresh chili)
  • .5 Arbol dried chili
  • .5 tsp cumin, finely ground
  • .5 tsp coriander, finely ground
  • 1 Tbsp italian parsley, chopped
  • .5 clove garlic
  • Extra virgin olive oil

Instructions

  1. Process ingredients on high in a food processor.
  2. Slowly drizzle in olive oil to emulsify.

Rockefeller Oysters

Ingredients

  • 1 Tbsp unsalted butter
  • 4 tsp panko
  • .5 shallot, minced
  • .5 cup spinach, chopped
  • .5 Tbsp Pernod (absinthe)
  • 1 Tbsp heavy cream
  • Red pepper flakes
  • Salt and pepper

Instructions

  1. Melt butter. Add half to panko.
  2. Using other half of butter, cook shallots and wilt spinach.
  3. Deglaze pan with Pernod.
  4. Season with salt, pepper, and red pepper.
  5. Add cream and allow mixture to cool.

Baked Oysters

Equipment

  • oyster shucking knife

Ingredients

  • Raw oysters, unshucked
  • sauce (rosemary citrus butter, harissa, or Rockefeller)

Instructions

  1. Rinse oysters in shells and discard those that do not close when tapped.
  2. Shuck and remove top shell.
  3. Loosen muscle from bottom shell.
  4. Keep meat and liquor in bottom shell.
  5. Set onto plate lined with rock salt to prevent tipping.
  6. Place one heaping tsp of sauce onto each oyster.
  7. Place oysters on medium hot grill over open fire or in oven.
  8. Grill/broil for 5-10 minutes.

Notes

For Rockefeller oysters, top with sprinkling of panko.