Grand Central Oyster Bar Declares Target Rock® Oysters Its Bi-Valve Of The Month For April

• t dozen 3" Target Rock Oysters
• t/2 cup extra virgin olive oil
• t cup (2 sticks) sweet butter
• t tablespoon packed dark brown sugar
• t large shallot, minced
• t cloves garlic, minced
• t red pepper, seeded, deribbed, and finely chopped
• t Poblano pepper, charred, peeled, seeded and finely chopped
• t plum (Roma) tomatoes, peeled, seeded and 1/4-inch diced
• t/4 cup fresh flat-leaf parsley, minced

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

target, extra virgin olive oil, sweet butter, brown sugar, shallot, garlic, red pepper, pepper, tomatoes, parsley

Taken from www.epicurious.com/recipes/member/views/grand-central-oyster-bar-declares-target-rock-oysters-its-bi-valve-of-the-month-for-april-52788761 (may not work)