Cochon’s Grilled Oysters with Garlic-Chile Butter
Get the recipe for these garlic-chile oysters from award-winning Cochon's here!
Ingredients
- 1/2 lb butter (2 sticks)
- 3 cloves garlic
- Anchovy Fillets
- Zest of one lemon
- Juice of one lemon (about 2 tablespoons)
- 2 Tbsp Vietnamese garlic chile paste
- 2 tsp crushed red chile flakes
- 1/4 tsp Cayenne
- 1 tsp salt
- 16 oysters in the shell
- Lemon Wedges for Garnish
Instructions
- Cut the butter into 1-inch cubes and allow it to soften to room temperature.
- Mince the garlic, anchovy, 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, wrap with plastic and refrigerate until needed.
- Open the oysters as you would for oysters on the half shell, discarding the top shells.
- Place 1-tablespoon slice of the chilled compound butter on each oyster and place on a hot grill until oysters begin to bubble and the oyster curls up around the edges, 6 to 10 minutes.
- Melt a few tablespoons of butter to put on the oysters after they are grilled in case some of the butter spills out of the shells.
- Serve immediately, with wedges of fresh lemon, if desired.
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