Baked Oyster Spanish Style

I could eat all these by myself if I was allowed to but since we are supposed to share you may want to double the recipe. A great way to get the oysters on the half shell maybe you could get your local fish guy/girl to shuck them for you just be sure to get them at the last possible minute from the store and I bring a cooler with lots of ice to transport the oysters home in. It will only take one bad oyster experience to prove that care is needed to make this a great meal and not one to regret.  I like a nice iced bottle of Vodka to drink with these but a good Wine of your liking would be fine also.

6 garlic cloves, peeled & root piece removed

¼ cup pecan pieces

¼ cup cilantro leaves

¼ cup parsley leaves

6 Anaheim chile peppers (1 cup roasted & seeded)

½ cup Manchego cheese grated

1 tbsp. chipotles, pureed

1 tsp. salt

¼ tsp. ground pepper

¼ cup lime juice

¾ cup olive oil

3 dozen large oysters on the half shell

1 lb. rock salt

¼ cup chopped parsley/cilantro mixture

lemon or lime wedges for garnish

Roast Anaheim chile peppers over gas flame, charcoal grill or under electric broiler, turning them with metal tongs until just blackened all-over. Or many times through out the year a local Mexican Food restaurant may offer roasted Hatch or other Chilies. I recommend buying them when you can and freezing them in ½ pound packages securely sealed to protect them. Place roasted peppers in a bowl, cover and allow them to steam while cooling. Carefully peel the peppers. Remove the stems, seeds and ribs reserving any juice. Reminder: Always, Always, Always wash hands thoroughly after working with chile peppers and avoid contact with eyes and other body parts. Just trust me on this it is important!

Using a food processor, chop the garlic cloves and then pulse the pecans until coarsely chopped. Add the cilantro and parsley leaves and pulse to chop. Add the cleaned roasted chile peppers and puree. Add the grated Manchego cheese, chipotle pepper puree, salt, pepper and lime juice and pulse to mix, scrape the sides if necessary. With the food processor running, slowly incorporate the olive oil (add any reserved roasted pepper juice). Transfer to a bowl, cover, and refrigerate until ready to use. But at least 1 hour to allow flavors to meld.

Preheat oven to 475º. Top each oyster generously with the prepared pesto sauce and sprinkle with extra grated Manchego cheese. Arrange oysters on a baking sheet pan lined with the rock salt so that they are all level. Bake at 475º for 6-8 minutes or until lightly golden. Transfer to serving dishes, sprinkle with the chopped parsley/cilantro mixture and garnish with lemon or lime wedges.