In a food processor combine butter, garlic, parsley, anchovy paste and lemon juice. Shuck oysters and spoon 1/2 tsp. compound butter onto each. Grill or broil for 5-8 minutes.
Tracy’s Tasting Notes: Oysters, although somewhat delicate, are naturally briny—and when topped with a dominant flavor such as anchovies the wine pairing can be a bit tricky. I’ve found that a dry rose is often your best bet for these situations. They are refreshing and faintly fruity, and hit the mark with foods that are salty or complex. Try: Domaine Houchart Rose de Provence ($10.99)
Courtesy Pirate Shellfish