Inspired by Long Island oyster farmer Peter Stein, these broiled beauties are tucked under crispy melted cheese, garlic butter, and a spicy, Calabrian-style sausage known as ’nduja. The fatty ingredients bring richness to the bivalves’ watery liquor. For more oyster recipes, check out all of favorite ways to cook the briny mollusks.
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What You Will Need
- 1 dozen medium-large oysters
- 3 tbsp. (2 oz.) ’nduja
- 2 tbsp. (1 oz.) unsalted butter, cut into 12 small pieces
- 1 1⁄2 oz. Parmigiano-Reggiano, very thinly sliced (about 24 slices)
- Freshly ground black pepper