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Oysters: Hank's BBQ'd Oysters, Hog Island Style

Source of Recipe


Chef Jamie Leeds, Hank's Oyster Bar



List of Ingredients



• ¼ cup dry white wine
  
• ¼ cup freshly squeezed lemon juice
  
• 1 Tbsp finely chopped shallot
  
• 2 Tbsp minced garlic
  
• 1 sprig of thyme
  
• 6 to 12 Tbsp unsalted butter, cut into tablespoon-size pieces
  
• Salt
  
• Freshly ground black pepper
  
• 3 Tbsp hot pepper sauce
  
• 2 to 3 Tbsp finely chopped flat-leaf parsley
  
• 12 to 18 freshly shucked oysters, preferably local and on the half shell
  






Instructions



1. Fill a large mixing bowl halfway full with ice cubes, then seat a separate bowl, large enough to hold the sauce, in the ice cubes.
   
   
2. Combine the wine, lemon juice, shallot, garlic and thyme in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook for 5 minutes, stirring once or twice. Whisk in the butter, a few tablespoons at a time (figuring about 2 tablespoons per oyster), keeping a constant motion going so the butter does not separate. Adjust the heat, as needed. Season with salt and pepper to taste.
   
   
3. Add the hot pepper sauce, mixing well, and increase the heat to medium-high just to bring to a boil, then remove from the heat. Pour the sauce into the bowl seated in the ice cubes. Let it cool to room temperature, stirring once or twice. Add the parsley, stirring to combine. (At this point, the sauce can be used right away or transferred to an airtight container and refrigerated for up to 5 days.)
   
   
4. When ready to serve, position the top oven rack 4 to 5 inches from the broiler element. Preheat the broiler.
   
   
5. Arrange the oysters on a large rimmed baking sheet with one oyster on each half shell. Place 1 tablespoon of the sauce on top of each oyster. Broil for 4 to 5 minutes, until the sauce has a crisp edge. Serve hot.
   
   Makes 4 to 6 servings.