“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.
Contents
Ingredients
6 to 8 Servings
16
oysters on the half shell
Hot Sauce Brown Butter
Rock or pickling salt
Crumbled bacon and chopped parsley (for serving)
Preparation
- Preheat oven to 500°. Top oysters with a thin slice of Hot Sauce Brown Butter (about ⅛” thick). Spread a layer of rock or pickling salt on a rimmed baking sheet and nestle oysters in salt. Roast until butter is bubbling and edges of oysters are just beginning to curl, about 5 minutes. Serve topped with bacon and parsley.
