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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 onion
1/2 c - Parmesan, plus more for garnish
- Rock Salt
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.
Add spinach, parsley, green onion, butter, parmesan, and Bravado Spice Jalapeño & Green Apple Hot Sauce into a food processor and blend until completely incorporated.
Transfer the oysters to an oven tray lines 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 and a light drizzle of Bravado Spice Jalapeño & Green Apple Hot Sauce.
Broil the oysters for about 5-8 minutes at 500ºF until the cheese browns a bit. Serve and enjoy!