1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
For the Oysters:
1 Dozen Large freshly shucked Oysters on the half shell (preferrably Louisiana)
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.
You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.
Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: Raw Truth: Louisiana’s Oyster Industry.
If you liked this article on HuggingtheCoast.Com, you might also enjoy:
- Fish For Friday Recipe of the Week: Oyster Croquettes or Fritters
- Waiter, There’s a Pearl in My Soup (Err…Oyster)!
- Oyster Shucking Made Simple
- Barefoot NC Chef Takes First Place at Charleston Oyster Festival
(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)