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GRAND CENTRAL OYSTER BAR TARGET ROCK® OYSTERS

Diego Isio

By
@Diego

The “Bishop of Bivalves” refuses to be an April Fool. And so, Grand Central Oyster Bar renowned Executive Chef Sandy Ingber has declared Target Rock® Oysters from Long Island’s K & B Seafood as “Bivalve of the Month” for April at the iconic Grand Central Terminal seafood eatery.


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Serves:

24

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

24
3'' target rock oysters
1/2 c
extra virgin olive oil
1 c
sweet butter
1 Tbsp
packed dark brown sugar
1 large
shallot, minced
3 clove
garlic, minced
1
red pepper, seeded, deribbed and finely chopped
1
poblano pepper, charred, peeled, seeded and 1/4 inch diced
3
plum tomatoes, peeled, seeded and 1/4 inch diced
1/4 c
fresh flat-leaf parsley, minced

Directions Step-By-Step

1
Shuck oysters, removing flat top shell and loosening the oyster from the bottom shell
2
For the Sauce: In a medium saucepan, combine the olive oil, butter and brown sugar. Cook over medium heat until the brown sugar dissolves. Add the remaining ingredients. Reduce the heat and simmer gently for 10 minutes. Remove from the heat and set aside, but keep warm.
3
Place the oysters on a sizzle platter and spoon 1 tablespoon of the sauce onto each oyster.
4
Place in the top hot over and bake for 4 to 5 minute or until the liquor and sauce are bubbling.
5
Take care not to overcook
6
Sprinkle with chopped parsley, and then quickly transfer to a bed of rock salt-Serve immediately

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American