When chef Jamie Leeds was researching recipes for Hank's Oyster Bar several years ago, she went to Hog Island, Calif., to the Hog Island Oyster Co., and watched as workers pulled oysters out of the water, then shucked and dressed them to make this spicy appetizer. She has had it on the menu at Hank's since it opened.
The sauce yield is about 18 tablespoons, or 1 tablespoon per oyster; the range of oysters is based on a 3-oyster serving.
The sauce can be made in advance and refrigerated in an airtight container for up to 5 days.
Servings: 4 - 6
- 1/4 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely chopped shallot
- 2 tablespoons minced garlic
- 1 sprig of thyme
- 6 to 12 tablespoons (3/4 to 1 1/2 sticks) unsalted butter, cut in tablespoon-size pieces
- Freshly ground black pepper
- 3 tablespoons hot pepper sauce, such as Tabasco
- 2 to 3 tablespoons finely chopped flat-leaf parsley
- 12 to 18 freshly shucked oysters, preferably local and on the half shell
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.
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.
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.
When ready to serve, position the top oven rack 4 to 5 inches from the broiler element. Preheat the broiler.
Arrange the oysters on a large rimmed baking sheet with 1 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.
Tested by Anne Kornblut.
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