JALAPEÑO & GREEN APPLE

OYSTERS ROCKEFELLER

Maximum flavor on the half shell. This New Orleans classic is made even better with our Jalapeño & Green Apple Hot Sauce.

INGREDIENTS

  • 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

STEPS

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.

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MADE WITH

JALAPEÑO &

GREEN APPLE

HOT SAUCE

Granny Smith apples blended with only the freshest peppers and garlic. This isn’t your typical “green” sauce; it’s a game changer.

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