Serves 8-10 as an appetizer
8 Piquillo Peppers
2 Arbol Chiles, dried
1/2 tbsp Cumin, finely ground
1/2 tbsp Coriander, finely ground
1/4 cups Italian Parsley, chopped
1 garlic clove, peeled
Extra Virgin olive oil
24 Hog Island Sweetwater Oysters, Small or Medium
Rock Salt, for broiling and serving
Place all ingredients into a food processor and process on high. Slowly drizzle olive oil as needed to emulsify. It should have the consistency of a thick ketchup. Place Harissa sauce in a glass container with lid or a squeeze bottle, and refrigerate. Can be made up to one week in advance and kept refrigerated.
Working with a dozen oysters at a time. Shuck and remove top shell and loosen muscle from bottom shell. Keep oyster meat and liquor in the bottom shell and set aside on a clean baking sheet or plate. Put a single tablespoon or squeeze of Harissa sauce on each oyster. Place oysters on medium-hot grill over open fire or on oven safe dish lined with 1/4 inch rock salt (to keep the shells level) and place under broiler. Grill, or broil, for approximately 5-7 minutes. Oysters are done once Harissa sauce is bubbling, and there is a slight curl along the edges, or gills, of the oysters. Oysters are delicate and will cook quickly. Keep an eye on the oysters after 4-5 minutes to watch for signs of being done. Serve oysters hot, on platter lined with rock salt to keep oyster shells from tipping. Garnish with a sprinkle or sprig of freshly chopped parsely and serve with oyster forks or toothpicks on the side for easy eating. Enjoy!