- 1 dozen medium-size oysters on the half-shell
- 12 tbsp of freshly grated pecorino cheese (1 tbsp for each oysters)
- 1 rustic loaf of bread, sliced
- Green butter (enough for 1 dozen oysters):
- 10 1/2 tbsp of unsalted butter
- 1/2 cup of parsley leaves
- 3 cloves of garlic
- 1 anchovy fillet in olive oil
- 1/2 tsp of sea salt
- 1/2 tsp of ground white pepper
Preheat the broiler on high.
Add all the ingredients under “green butter” into a food-processor, and run until the mixture is smoothly pureed. Set aside. Drain most of the oyster liquor out of the shells (save it for some awesome seafood stew) and make sure the interior of the shell is squeaky-clean from any dirts/muds/broken shells, then apply about 1 tbsp of green butter inside each oyster. It helps the butter stay if you smear it again the side of the shells, instead of trying to make it stick to the oyster meats.
Arrange the oyster on an oven-proof platter, in a way/angle that the oyster is not slantingtoo much that liquid can escape easily. Place the platter on the upper level in the oven, only 2″ ~ 3″ (5 cm ~ 7 cm) under the broiler. Broil the oysters until 90% cooked through, approximately 4~5 min for medium-sized oysters (add 1 more minute to large oysters). Then take out the platter and apply approx. 1 tbsp of freshly grated pecorino cheese, evenly on top of each oysters. Return the platter under the broiler and bake until the top is melted and golden browned, another 1~2 min (watch closely because it’ll happen fast).
Serve the oysters immediately with sliced country breads (be careful of the super-hot shells). It’s all about dipping the bread inside those green liquid gold…