grand central oyster bar target rock® oysters
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.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
24 serving(s)
Ingredients
- 24 - 3'' target rock oysters
- 1/2 cup extra virgin olive oil
- 1 cup sweet butter
- 1 tablespoon packed dark brown sugar
- 1 large shallot, minced
- 3 cloves 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 cup fresh flat-leaf parsley, minced
How To Make grand central oyster bar target rock® oysters
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Step 1Shuck oysters, removing flat top shell and loosening the oyster from the bottom shell
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Step 2For 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.
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Step 3Place the oysters on a sizzle platter and spoon 1 tablespoon of the sauce onto each oyster.
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Step 4Place in the top hot over and bake for 4 to 5 minute or until the liquor and sauce are bubbling.
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Step 5Take care not to overcook
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Step 6Sprinkle with chopped parsley, and then quickly transfer to a bed of rock salt-Serve immediately
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