Grilled Oysters with Chile Butter
OMG these grilled oysters are so good! The oysters are shucked leaving the meat attached to the bottom shell, a medallion of perfectly seasoned Chile butter is placed on top of each one, then grilled until the butter is hot and bubbling or the edge of the oysters begin to curl. Enjoy!
- 1 stick unsalted butter
- 1 tablespoon chile-garlic paste or sriracha
- 2 anchovy fillets, minced
- 1 tablespoon garlic, minced
- 1 teaspoon chile flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Juice and zest of 1 lemon
- 2 dozen oysters
Preparation time 10mins
Cooking time 20mins
Cut the butter in 1-inch pieces into a bowl and set it on the counter to soften. When it's soft, mix in the remaining ingredients, stirring to evenly incorporate them. Lay out some plastic wrap and spoon the butter in the center. Wrap the plastic over it and twist the ends until it forms a log shape. Refrigerate or freeze.
Preheat the grill on high heat. Shuck the oysters, leaving the meat attached to the bottom shell. Cut the butter into thin coins and place one over the top of each oyster. Place the oysters directly on the grill grate and cook until the butter is hot and bubbling and the edges of the oysters begin to curl, about 8 to 10 minutes.