Courtesy of Gregg Collier, Redfish Grill.
- 6 Louisiana oysters, free of sand and grit
- 2 oz. barbeque Oyster Sauce (see recipe)
- 1 1/2 oz. blue cheese dressing
- Seasoned flour
- Chopped parsley
- 6 oyster shells
- Blue cheese crumbles
- 5 oz. TABASCO Pepper Sauce
- 2 1/2 Tbsp. honey
- 3 1/4 Tbsp. clarified butter
1.) Drain oysters and toss in seasoned flour.
2.) Fry until golden.
3.) Barbeque Oyster sauce should be kept in a warm place until needed.
4.) Toss oysters with sauce and chopped parsley and place in shells.
5.) Place shells on dinner plate lined with rock salt with the small end of the oyster facing the middle of the plate.
6.) Put blue cheese dressing in bowl and garnish with chopped parsley and place in the center of the place.
BBQ Oyster Sauce
1.) Combine margarine and honey and warm to 100 degrees.
2.) Using a hand blender, add hot sauce in a steady stream. Sauce will emulsify.
3.) For service, sauce should be warmed but not heated or sauce will break.