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Grilled Oysters Bagna Cauda

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Executive Chef Ian Marks
Hog Island Oyster Co.

 

Yield: 4 appetizer servings; 12 oysters

Active time: 35 min. Total time 1 hour

 

Ingredients:

  • One dozen Hog Island Pacific Oysters ‘Sweetwaters’. Small or medium
  • 4 garlic cloves, peeled and crushed
  • 1 salted anchovy, de-boned
  • ¼ lb. butter
  • Olive oil
  • ½ bunch of parsley, finely minced

 

Pre-Preparation:

 

In a blender, food processor or mortar/pestle, blend garlic cloves and anchovy and parsley. Reserve a scant amount of fresh minced parsely for garnish.

 

In a sauté pan warm the butter and a generous drizzle of olive oil, add blended garlic/anchovy mixture and stir to evenly distribute. Set aside.

 

Meanwhile, pre-heat oven or grill to 400 F.

 

Cooking:
 

Scrub and shuck oysters. Loosen bottom abductor muscle but keep oysters and oyster liquor in shell. Place oysters on baking sheet lined with 1/4-1/2 inch of rock salt.

 

Spoon the mixture over the oysters and grill or broil in pre-heated oven for approximately 10-12 minutes – or just until the mixture bubbles.

 

Garnish lightly with fresh parsley and serve immediately.

 

They'll be hot - serve with small oyster forks or toothpicks.