This oyster recipe balances briny freshness with fiery complexity for a bold Valentine’s pairing with Emmaline’s All Natural Spitfire hot sauce.
Ingredients (serves 2):
- 12 fresh oysters (unshucked)
- ½ cup salted butter, softened
- 3 garlic cloves, minced
- 1 tbsp Emmaline’s All Natural Spitfire hot sauce (+ extra for serving)
- 1 tsp lemon zest
- ¼ tsp smoked paprika
- ½ cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- Rock salt or crushed ice, Lemon or Rosemary sprigs (for plating)
Steps:
1. Prep oysters: Scrub shells under cold water. Preheat oven to 425°F.
2. Make butter: Mix softened butter, garlic, Emmaline's Spitfire hot sauce, lemon zest, and paprika until smooth.
3. Breadcrumb topping: Toast panko in a dry pan until golden, then mix with Parmesan.
4. Bake: Place oysters on a rock salt-lined baking sheet. Roast for 8-10 minutes until shells slightly open. Pry open fully, discarding top shells.
5. Finish: Top each oyster with 1 tsp Spitfire butter and a sprinkle of breadcrumbs. Broil for 1-2 minutes until golden.
Pro Tips:
Shucking hack Grill unopened oysters 2-3 minutes first to loosen shells.
Heat control: Adjust Spitfire quantity based on tolerance – start with ½ tbsp for mild heat.
Pairing: Serve with chilled brut champagne or a citrus-forward IPA to balance richness or, a Paloma Mocktail (non-alcohol).
Valentine’s Presentation
- Arrange oysters on a bed of red sea salt with edible rose petals.
- Include a sidecar shot of Emmaline's All Natural Spitfire hot sauce for daring diners.
- Add a card: “Love, like oysters, is best served with a little fire.”
This dish showcases Emmaline’s Spitfire hot sauce as a flavor enhancer and a romantic accent, perfect for adventurous couples.