» Oysters Harissa

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Can be made up to one week in advance and kept refrigerated. This recipe makes enough for 24 oysters.

Bright red Piquillo peppers makes this dish a stand-out treat for your holiday table.

Place all ingredients into a food processor and process on high.
Slowly drizzle olive oil as needed to emulsify. It should have the consistency of a thick ketchup.
Place Harissa sauce in a glass container with lid or a squeeze bottle, and refrigerate. Can be made up to one week in advance and kept refrigerated.
To cook the oysters...
Put a single tablespoon or squeeze of Harissa sauce on each oyster.
Place oysters on medium-hot grill over open fire or on oven safe dish lined with 1/4 inch rock salt (to keep the shells level) and place under broiler.
Grill, or broil, for approximately 5-7 minutes. Oysters are done once Harissa sauce is bubbling, and there is a slight curl along the edges, or gills, of the oysters.
Oysters are delicate and will cook quickly. Keep an eye on the oysters after 4-5 minutes to watch for signs of being done. Serve oysters hot, on platter lined with rock salt to keep oyster shells from tipping. Garnish with a sprinkle or sprig of freshly chopped parsely and serve with oyster forks or toothpicks on the side for easy eating.