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12 Raw oysters
3 oz Bravado Spice Jalapeño & Green Apple Hot Sauce
8 oz Butter, softened
1/2 c Baby spinach
1/2 c Chopped parsley
1/3 c Green onions
1/2 c Parmesan, plus more for garnish
- Rock salt
1. Shuck the oysters by wedging the tip of your oyster knife along the back seam and turning in a clockwise motion until it pops. Then use the knife to carefully cut the meat from the shell. place the oyster on half shell on a bed of ice to keep cool.
2. Add spinach, parsley, green onion, butter, parmesan, and Bravado Spice Jalapeño & Green Apple Hot Sauce into a food processor and blend until completely incorporated.
3. Transfer the oysters to an oven tray lined with heavy rock salt to keep the oysters from rolling. Dollop a tablespoon of the butter mixture on each oyster and garnish with another pinch of parmesan & a light drizzle of Bravado Spice Jalapeño & Green Apple Hot Sauce.
4. Broil the oysters for about 5 minutes at 500°F until the cheese darkens a bit, then serve.