Hank’s BBQ’d Oysters “Hog Island Style”
Chef Jamie Leeds
These buttery broiled oysters prove once and for all that seafood and cheese should never be kept apart.
- ½ cup white wine
- 1 cup chopped shallots
- ½ cup chopped garlic
- 1 sprig thyme
- Salt to taste
- Pepper to taste
- 2 small bottles Tabasco sauce
- 1 ½ pounds unsalted butter
- Fresh parsley chopped
- 12-24 Freshly shucked oysters
- Parmesan for grating
Reduce white wine with shallots, garlic, and thyme. Season with salt and pepper to taste.
Add the Tabasco and bring to boil.
Whisk ⅓ of the butter at a time, whisking until completely combined. Finish with parsley.
Cool the sauce down in ice bath promptly. Stir it once in a while as it cools. Sauce can be made up to 3 days in advance.
Heat a broiler to high. Place 1 tablespoon of the sauce on top of each of the freshly shucked oysters and sprinkle with freshly grated Parmesan. Place under the broiler until golden. Serve hot.