Yield
Makes about 3/4 cup, enough to top about 24 oysters

How to Make It

Step 1

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.

Step 2

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.

Step 3

With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

Step 4

Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Hog Island Oyster Co., Napa, CA

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