Food & Drink

Go Wild with Hank's Hog Island-Style BBQ Oysters

What the Shuck?

hank's hog island-style barbecued oyster recipe!

The idea of cooking seafood makes you want to hide. Come out of your shell with this easy yet impressive recipe from chef Jamie Leeds of Hank’s Oyster Bar and Lounge.

Hank’s Hog Island-Style Barbecued Oysters
Serves four

½ c. white wine
1 c. chopped shallots
½ c. chopped garlic
1 sprig of thyme
2 sm. bottles of Tabasco sauce
1½ lb. butter
Fresh parsley
12-24 freshly shucked oysters (available at Black Salt or Captain White’s)
1 lb. bread crumbs
Salt and pepper

For the sauce
1. Reduce white wine with shallots, garlic, and thyme. Season with salt and pepper.

2. Add Tabasco and bring to a boil.

3. Remove from heat and whisk in butter ½ lb. at a time (otherwise it could separate).

4. Finish with parsley to taste.

5. Cool down in an ice bath promptly, stirring once in a while.

Note: You can make the sauce days in advance.

For the oysters
1. Arrange shucked oysters on a cookie sheet and spoon 1 tbsp. of sauce on top of each.

2. Put 1 tsp. of bread crumbs on each oyster and broil until golden brown.

3. Serve hot.

Sample more seafood dishes on the recently expanded patio of Hank’s Oyster Bar and Lounge, 1624 Q Street Northwest, at 17th Street (202-462-4265 or hanksdc.com).

Photo: Whitney Johnson / Getty Images

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1624 Q St NW
@ 17th St
Washington, DC 20009