Broiled Oysters with Anchovy-Almond Butter
Topped with a buttered-up blend of toasted almonds, savory anchovy and fresh herbs, this broiled oyster recipe is rich, intense and downright delicious. Serve the oysters as a first course with a dry amontillado sherry and crusty bread.
Tip: How to shuck oysters
1. Grab an oyster knife (don't use a kitchen knife!) and kitchen towel or protective glove. Rinse oysters under cold running water. Discard any that aren't tightly closed. Place one flat-side up on a work surface and grip with towel or gloved hand, leaving hinged end exposed.
2. Place the knife tip between the top and bottom shells just adjacent to the hinge. Press inward, twisting the knife like turning a key in a lock, until the top shell releases. (Keep the oyster level so the briny liquor stays inside the bottom shell.) Wipe the knife to remove any debris.
3. Gently slide it along the inside of the upper shell, disconnecting the muscle. Discard the upper shell.
4. Gently run the knife under the oyster on the lower shell to cut the bottom muscle. Wipe the knife. Next oyster!