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Oysters on the half shell with Garlic-Chile Compound Butter

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Rate this recipe 4.8/5 (4 Votes)

Ingredients

  • 1/2 pound (2 sticks) butter
  • 3 cloves garlic
  • 2 anchovy fillets
  • Zest and juice of one lemon
  • 2 tablespoons Vietnamese garlic chile paste**
  • 2 teaspoons crushed red chile flakes
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 16 oysters
  • Lemon wedges, for garnish

Details

Preparation

Step 1

Cut the butter into 1-inch cubes and allow it to soften to room temperature.

Mince the garlic, anchovy fillets and lemon zest (or mash in a mortar and pestle), and then fold in the butter, lemon juice, garlic chili sauce, red pepper flakes, cayenne, and salt.

Roll the butter into a log, or pack into small ramekins, cover with plastic and refrigerate until needed.

Open the oysters as you would for oysters on the half shell, discarding the top shells. Place about a tablespoon of the chilled compound butter on each oyster, and carefully place on a hot grill until the juices begin to bubble and the oyster curls up around the edges, 6 to 10 minutes (it's good to have some melted compound butter on hand to drizzle over the grilled oysters, to replenish any that spills out during grilling). Serve immediately, with wedges of fresh lemon.

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