Fresh oysters are often served raw or broiled on the half shell. In this recipe, oysters topped with a spicy white wine butter sauce, reminiscent of BBQ sauce, broiled, and served hot. — Valaer Murray
From Chef Jamie Leeds at Hank’s Oyster Bar, Washington, D.C.
In a small saucepan over medium heat, reduce the white wine with shallots, garlic, and thyme. Season with salt and pepper. Add the Tabasco, turn up the heat to high, and bring to a boil.
Once the liquid boils, turn down the heat to low. Add the butter, ½ pound at a time, whisking constantly to ensure that the emulsion doesn’t separate. Finish with parsley.
Cool pan in an ice bath promptly, stirring once in a while. To plate, place 1 tablespoon of the sauce on top of each oyster, place under a broiler and heat until golden. Serve immediately.
Sauce can be made days in advance.