Ingredients
2 dozen 3" Target Rock Oysters
½ cup extra virgin olive oil
1 cup (2 sticks) sweet butter
1 tablespoon packed dark brown sugar
1 large shallot, minced
3 cloves garlic, minced
1 red pepper, seeded, deribbed, and finely chopped
1 Poblano pepper, charred, peeled, seeded and finely chopped
3 plum (Roma) tomatoes, peeled, seeded and ¼-inch diced
¼ cup fresh flat-leaf parsley, minced
Preparation
- Shuck oysters, removing flat top shell and loosening the oyster from the bottom shell
- For the Sauce: In a medium saucepan, combine the olive oil, butter and brown sugar. Cook over medium heat until the brown sugar dissolves. Add the remaining ingredients. Reduce the heat and simmer gently for 10 minutes. Remove from the heat and set aside, but keep warm.
- Place the oysters on a sizzle platter and spoon 1 tablespoon of the sauce onto each oyster.
- Place in the top hot over and bake for 4 to 5 minute or until the liquor and sauce are bubbling.
- Take care not to overcook
- Sprinkle with chopped parsley, and then quickly transfer to a bed of rock salt-Serve immediately
