Roasted Oysters with Spiced Citrus Butter Recipe

By jdwooten

Ingredients

• For the oysters
• 16 shucked oysters with shells
• 1-2 slices staled sourdough bread
• kosher salt, as needed
• For the butter
• 1/4 pound unsalted butter, softened
• 1/2 lemon, juice and zest (also lovely to partially substitute orange or other citrus, to taste)
• 1/2 teaspoon fennel pollen (or use ground fennel seed as a substitute)
• 1/4 cup fennel fronds, finely copped
• 1 garlic clove, finely chopped
• 1/2 teaspoon Sriracha chile sauce, or hot sauce of your choice
• 1/2 star anise pod, toasted and ground
• Salt and pepper to taste

Details

Servings 8

Preparation

Step 1

1. A day before you want to make the oysters, prepare the butter by combining all ingredients in a mixing bowl. Cover with plastic wrap and chill overnight.

2. When you’re ready to make the oysters, remove the butter from the fridge and let soften for about an hour. Meanwhile, in a food processor, pulse the slices of sourdough into fine crumbs, season with salt to taste, and reserve.

3. Spread a thick layer of kosher salt on a baking sheet; the salt will keep the oysters from wobbling as they roast. Arrange the oysters on the pans and top each with a small knob of the compound butter. Then, pack each oyster with breadcrumbs, pressing them down gently with your palm to create a compact bite. Place the pans under a low broiler for 3 minutes or until the breadcrumbs are golden brown.