Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 6
Ingredients:
½ tsp. fennel seeds
¼ tsp. crushed red pepper
7 tbsp. unsalted butter
¼ cup sage leaves, plus 36 small leaves for the garnish
1 tsp. dried oregano
2 tbsp. lemon juice
2 tbsp. tequila
Kosher salt
rock salt, for the serving
3 dozen scrubbed medium oysters
Intolerances:
Gluten-Free
Egg-Free
Lactose-Free
Directions:

1. Using a skillet, toast the fennel seeds and squashed red pepper over
   moderate heat until fragrant for 1 minute.
2. Move onto a mortar and let it cool. With a pestle, pound the spices to a
   coarse powder, and then move into a bowl.
3. Using the same skillet, cook 3 ½ tbsp. of the butter over moderate heat
   until it becomes dark-colored, about two minutes.
4. Add ¼ cup of sage and keep cooking, occasionally turning, for about 2
   minutes. Move the sage onto a plate.
5. Transfer the butter into the bowl with the spices. Repeat with the
   remaining butter and sage leaves. Put some aside for decoration.
6. Put the fried sage leaves onto the mortar and squash them with the
   pestle. Add the squashed sage to the butter along with the
   oregano, lemon juice, and tequila, and season with salt. Keep warm.
7. Set up the grill. Line a platter with rock salt. Grill the oysters over high
   heat until they open, about 1 to 2 minutes.
8. Dispose of the top shell and spot the oysters on the rock salt, being
   careful not to spill their juice.
9. Spoon the warm tequila sauce over the oysters, decorate with a fresh
   sage leaf, and serve.
   Nutrition:
   Calories: 68
   Fat: 3g
   Carbs: 4g
   Protein: 10g