For every
stick of butter, clarified, enough for 12 – 15 oysters, place the following
along with the clarified butter into the Vitamix. Once blended, pour into
squeeze bottle.
Pinch of
salt
Teaspoon of
ground black pepper
Tablespoon
of minced garlic
4
Tablespoons Pecorino Romano
Pinch of
cayenne
Pinch of
white pepper
Spritz of
Lemon Juice
About a ½ teaspoon
of dried basil
Also
have on hand
Pecorino
Romano to finish (1 Tablespoon on each oyster)
Dried basil
to sprinkle on each oyster (pinch per oyster)
Minced
Italian Parsley for garnish
Scrub the oysters to get all the mud and grit off the shells.
Very hot
grill.
Cook oysters
in own juices for two minutes to open up and liquid bubbles and edges of
oysters curl.
Remove
oyster tops if you have not already shucked.
Fill up the shell with the sauce.
When sauce
starts to bubble and sizzle, sprinkle about 1 Tablespoon of Pecorino Romano on
top.
Let oysters
cook until sauce on the edges of the shells get brown.
Garnish with
minced parsley.
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