0 Ratings
Recipe courtesy of Chef Alyssa Dignard
1 cup Butter
0.25 cup BBQ Sauce of your choice
1 tbsp Cayenne
1 tbsp Thyme
1 tbsp Oregano
2 tbsp Garlic Powder
1 tbsp Onion Powder
3 small Garlic cloves
1 medium Shallot
2 tbsp Paprika
1 tbsp Chili Powder
1 cup Chopped Parsley
Salt and Pepper to taste
3 cup Panko breadcrumbs
0.25 cup Butter
1 cup Parmesan Cheese
Let your butter come to room temperature.
Mince the garlic or throw everything in the food processor and blend until smooth
Place in a container or wrap in plastic wrap and keep up to 1 month in the fridge
Shuck the oysters and place on an oven safe pan with 1 tsp of butter on each oyster and a generous amount of your bread crumb mix.
Place them under the broiler until the butter is melted and the bread crumbs are toasted.
An extra shave of parmesan on top will be extra delicious!
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