Ingredients
12 Cape May Oysters
1/2 pound unsalted butter
1/4 cup dry sherry
3 ounces Nueske bason, diced small
4 cloves chopped garlic
1/2 cup chopped shallots
1/4 cup red pepper diced small
1/4 cup celery, peeled and diced small
1 pinch chili flakes
2 sprigs fresh thyme
2 sprigs oregano
2 teaspoon lemon zest
1/4 cup chopped parsley
Preparation
Slowly cook bacon in a pan rendering the fat, Add the shallots red peppers and garlic, cook slowly until opaque deglaze with sherry and reduce
Add herbs and seasonings, rest of the seasonings. Pour into softened butter and chill for approximately 10 minutes.
Roll in plastic to look like a log, and set aside
Open the oysters, and set them so they are straight. Slice the butter into ½ inch slices and place onto oysters. Bake for 12 to 15 minutes. Serve on a bed of large sea salt and garnish with chopped parsley
