Recipe courtesy of Martha Stewart
50 min
20 min
6 to 8 servings


Red Oyster Sauce:


Heat grill until very hot. Place oysters on grill. When shells open (in about 3 minutes), use an oyster knife to detach oyster from top shell. Loosen top shell, and discard. Spoon 1 tablespoon hogwash, red-oyster sauce, or tomatillo sauce over oysters before serving.;


Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour before using. Serve over oysters.

Yield: 1 1/2 cups

Red Oyster Sauce:

Melt butter in a medium saucepan over medium-low heat. Add remaining ingredients, and simmer until butter is brown, about 15 minutes. Serve warm over oysters.

Yield: 1 cup


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