Oyster Bordelaise

• 4 tbsp (60 ml). butter
• 6 tbsp (90 ml). olive oil
• 2 tbsp (30 ml). garlic, minced
• 1 tbsp (15 ml). finely chopped green onions (green part only)
• 1 tbsp (15 ml). finely chopped flat-leaf parsley
• 1 tbsp (15 ml). Worcestershire sauce
• 1/8 tsp (1 ml). (or more to taste) hot sauce
• 2 dozen freshly shucked oysters, drained
• 1 tbsp (15 ml). freshly squeezed lemon juice
• salt and pepper, to taste
• grated parmesan cheese, optional

1. Preheat the oven broiler.
2. Heat the butter and olive oil in a large skillet over medium heat.
3. Add the garlic and cook, stirring, for 30 seconds, until fragrant.
4. Add the green onions, parsley, Worcestershire and hot sauce.
5. Cook, stirring, for about two minutes.
6. Arrange the oysters in one layer in a shallow roasting pan.
7. Pour the butter-olive oil sauce over the oysters.
8. Season with salt and pepper.
9. Sprinkle with the lemon juice.
10. Broil the oysters until they just curl, two to three minutes.
11. Serve immediately over toast points or tossed in cooked linguine.
12. You can sprinkle with freshly grated parmesan cheese if you wish.

butter, olive oil, garlic, green onions, flatleaf parsley, worcestershire sauce, hot sauce, freshly shucked oysters, freshly squeezed lemon juice, salt, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/001156 (may not work)