Z'hug Broiled Oysters Recipe

Rinse oysters under cold water and scrub shells to remove grit. Using an oyster knife, shuck oysters, preserving as much liquor (natural juice) as possible and leaving each oyster on its half shell. Arrange oysters on a baking sheet or ovenproof platter lined with coarse salt or rock salt to stabilize shells so they sit level.

Season each oyster lightly with a tiny pinch of sea salt (total about 1 tsp distributed across all oysters). Set the tray in the refrigerator while you prepare the toppings so oysters stay cold.

Prep herbs and pepper

Remove stems from cilantro, parsley, and mint. If you prefer less heat, remove seeds and membranes from the roasted jalapeño/serrano before proceeding.

In a food processor, combine softened aged Wagyu tallow, cilantro, parsley, mint (if using), roasted pepper, garlic cloves, ground cumin, ground coriander, lemon juice, and fine sea salt. Pulse until the mixture is finely chopped and cohesive, scraping down the sides as needed. With the motor running, drizzle in 2 tablespoons extra-virgin olive oil until emulsified into a spreadable, vibrant green paste. Taste and adjust salt or lemon as desired.

Transfer the z'hug to a small bowl and refrigerate briefly if it becomes too soft—z'hug should be spreadable but not runny when placed on oysters.

If hazelnuts are not pre-roasted, toast them in a dry skillet over medium heat, stirring, until aromatic and lightly browned, about 5 minutes. Rub nuts in a clean kitchen towel to remove skins if desired. Coarsely chop or pulse in a food processor to small crumbs (not a paste).

In a small bowl, combine chopped roasted hazelnuts, minced garlic, finely chopped parsley, lemon zest, 1/2 tsp sea salt, and 1 tsp extra-virgin olive oil. Mix to combine—this should be a moist, crumbly persillade. Taste and adjust salt or lemon as needed.

Preheat your oven broiler on high, positioning the rack 4–6 inches from the broiler element. If using a grill with a broiler or salamander, preheat to high.

Remove oysters from the refrigerator. On each oyster, place approximately 1/2 teaspoon of the aged Wagyu tallow z'hug (about 24 tsp total for 24 oysters). Spread it gently over the oyster to create a thin coating but avoid covering the edges of the shell.

Top each oyster with about 1/2 teaspoon of the roasted hazelnut garlic persillade. The persillade adds crunch, garlic, and herb brightness that complements the z'hug.

Lightly dust the tops with a pinch of smoked paprika and a grind of freshly cracked black pepper for color and a hint of smokiness (optional).

Place the oyster tray under the preheated broiler. Broil for 2–4 minutes, watching closely: the z'hug tallow should bubble and brown slightly and the persillade should toast but not burn. Exact time varies by broiler strength and rack distance—start checking at 90 seconds.

Once the toppings are bubbling, remove oysters from the oven. Let rest 1 minute, then garnish each oyster with a small sprinkle of finely chopped parsley and serve immediately with lemon wedges alongside.

Serve hot on the half shell. Recommend presenting on a bed of coarse salt to stabilize shells and keep them level on the platter.