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.
1Shuck oysters, removing flat top shell and loosening the oyster from the bottom shell
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.
3Place the oysters on a sizzle platter and spoon 1 tablespoon of the sauce onto each oyster.
4Place in the top hot over and bake for 4 to 5 minute or until the liquor and sauce are bubbling.
5Take care not to overcook
6Sprinkle with chopped parsley, and then quickly transfer to a bed of rock salt-Serve immediately