Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter

By LaLaCooks

Ingredients

• 2 dozen small to medium Apalachicola oysters
• kosher salt
• 1 tablespoons peanut oil
• 4 small jalapeño chiles
• 2 tablespoons lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro leaves
• 1 cup unsalted butter, softened
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Preparation

Step 1

Shuck oysters. Discard the top shell; keep oysters in the deeper bottom shell. Arrange oysters over kosher salt in a jellyroll pan.
Heat oil in a small skillet over high heat. Add jalapeños, and cook 2 to 4 minutes, turning occasionally, until skin is golden and blistered. Transfer jalapeños to a small bowl, and cover with plastic wrap. Let stand 5 minutes.
Peel and seed jalapeños; finely chop, and place in a medium bowl. Add lime zest and next 5 ingredients, stirring to combine. Top each oyster with ½ teaspoon butter mixture. (Store remaining butter in refrigerator.)
Bake oysters at 450° for 8 minutes or until the edges of the oysters begin to curl.