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2 dozen oysters

For the sauce:

  • 100 ml extra virgin olive oil
  • 125 gr unsalted butter
  • 1 tbsp brown sugar
  • 1 big sjalot, chopped finely
  • 3 gloves of garlic, chopped finely
  • 1 red chilipepper, take out the seeds?? And finely chopped
  • 3 tomatoes of the vine
  • A few sprigs of parsley


Heat the grill till 200-220 degrees Celsius. Open the oysters carefully and make sure that the oyster liquid stays in the oyster.

For the sauce:

Take a medium skillet/pan, and put the olive oile, the buetter and the brown sugar in it. Slowly heat it until the butter is completely melted. Add the other ingredients to this mix. Lower the heat and let it bubbly/cook for 10 minutes. Take it off the heat and set aside, but the sauce has to stay warm. Put 1 teaspoon of sauce on every oyster.

If the grill is heated on the 220 degrees celcius, put the oysters on the grill. If you use a big green egg, close the lid for 2 – 3 minutes. Keep an eye on them because the oysters are ready before you now it. When the sauce and oyster liquid are bubbling of the heat, they are ready to serve. Garnish with some parsley and bon appetit!


Red Oyster® USA

228 East 45th Street, Suite 9E
New York, 10017 NY

+1 212 380 1134


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