- 1 large garlic clove
- 1/4 teaspoon kosher salt
- 1 canned anchovy fillet
- 1/2 cup room-temperature butter
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon chopped drained capers
- calories 49
- caloriesfromfat 82 %
- protein 1.6 g
- fat 4.4 g
- satfat 2.5 g
- carbohydrate 1 g
- fiber 0.0 g
- sodium 97 mg
- cholesterol 22 mg
How to Make It
In a mortar with a pestle, or on a cutting board using a fork, mash garlic with salt into a paste. Add anchovy fillet and continue mashing until incorporated. Scrape into a bowl and add butter, parsley, and capers. Mix well.
Spoon across a piece of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week.
With a sharp knife, cut into slices about 1/4 in. thick to top oysters.
Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.