Oyster Bordelaise

This recipe works well both as an appetizer served over toast points or tossed in cooked linguine and sprinkled with freshly grated Parmesan cheese.

Makes 4 servings.

1/2 stick (4 tablespoons) butter
6 tablespoons olive oil
2 tablespoons garlic, minced
1 tablespoon green onions, finely chopped (green only)
1 tablespoon flat-leaf parsley, finely chopped
1 teaspoon Worcestershire sauce
1/8 teaspoon (or more to taste) hot sauce
2 dozen freshly shucked oysters, drained

Salt and freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice

Preheat the oven broiler. Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the green onions, parsley, Worcestershire sauce and hot sauce. Cook, stirring, for about 2 minutes.

Arrange the oysters in one layer in a shallow roasting pan. Pour the butter-olive oil sauce over the oysters. Season with salt and black pepper. Sprinkle with the lemon juice.

Broil until the oysters just curl, 2 to 3 minutes. Serve immediately.
Pair With: J Vineyard’s Pinot Gris will accompany this French-inspired sauce well.