Green Butter Grilled Oysters with 2009 Les Filles Blanc de Blanc
1 dozen medium-size oysters on the half-shell
12 tbsp of freshly grated pecorino cheese (1 tbsp for each oysters)
1 rustic loaf of bread, sliced
Green butter (enough for 1 dozen oysters):
10 1/2 tbsp (150 grams) of unsalted butter
1/2 cup (25 grams) of parsley leaves
3 cloves of garlic
1 anchovy fillet in olive oil
1/2 tsp of sea salt
1/2 tsp of ground white pepper
Preheat the Grill on high.
Add all the ingredients under “green butter” into a food-processor, and run until the mixture is smoothly pureed. Set aside. Drain most of the oyster liquor out of the shells and make sure the interior of the shell is squeaky-clean from any dirts/muds/broken shells, then apply about 1 tbsp of green butter inside each oyster. It helps the butter stay if you smear it again the side of the shells, instead of trying to make it stick to the oyster meats.
Arrange the oyster on an oven-proof platter, in a way/angle that the oyster are not slanting too much that liquid can escape easily. Place the platter on the upper level in the oven, only 5 cm - 7 cm under the grill. Grill the oysters until 90% cooked through, approximately 4-5 min for medium-sized oysters (add 1 more minute to large oysters). Then take out the platter and apply approx 1 tbsp of freshly grated pecorino cheese, evenly on top of each oysters. Return the platter under the broiler and bake until the top is melted and golden browned, another 1-2 min (watch closely because it’ll happen fast).
Serve the oysters immediately with sliced country breads (be careful of the super hot shells). It’s all about dipping the bread inside those green liquid gold…