For every stick of butter, clarified, enough for 12 – 15 oysters, place the following along with the clarified butter into the Vitamix. Once blended, pour into squeeze bottle.
Pinch of salt
Teaspoon of ground black pepper
Tablespoon of minced garlic
4 Tablespoons Pecorino Romano
Pinch of cayenne
Pinch of white pepper
Spritz of Lemon Juice
About a ½ teaspoon of dried basil
Also have on hand
Pecorino Romano to finish (1 Tablespoon on each oyster)
Dried basil to sprinkle on each oyster (pinch per oyster)
Minced Italian Parsley for garnish
Scrub the oysters to get all the mud and grit off the shells.
Very hot grill.
Cook oysters in own juices for two minutes to open up and liquid bubbles and edges of oysters curl.
Remove oyster tops if you have not already shucked.
Fill up the shell with the sauce.
When sauce starts to bubble and sizzle, sprinkle about 1 Tablespoon of Pecorino Romano on top.
Let oysters cook until sauce on the edges of the shells get brown.
Garnish with minced parsley.