This butter works the best when it’s prepared ahead. Let it soften at room temperature, then season it, place it in plastic wrap, and roll it into a tight cylinder. Then chill it until it’s hard. When it’s chilled, it’s easy to cut the spicy butter into disks to top each oyster just before grilling.
Ingredients:
1 pound unsalted butter, at room temperature
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon fresh chives, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh lemon juice
2 dozen oysters, shucked and left on the half shell
Procedure:
1. Beat the butter with the garlic, pepper flakes, chives, thyme, and lemon juice in a mixing bowl with a wooden spoon or in the bowl of a food processor until well combined.
2. Using a rubber spatula, mound butter onto a wide sheet of plastic wrap. Drape one of the wide ends of the plastic wrap over the butter, then roll the butter into a cylinder about 1 inch in diameter and twist ends tightly. Refrigerate butter until hard.
3. Prepare a charcoal or gas grill. Unwrap the spicy butter and slice it into disks about ½ inch thick. Put a disk of butter on each oyster, then put the oysters , butter side up, directly over the hot coals on the grill. Grill the oysters only until they start to curl and bubble around the edges and the butter melts. Serve them hot!
Recipe Type: AuthenticIngredients:
1 pound unsalted butter, at room temperature
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon fresh chives, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh lemon juice
2 dozen oysters, shucked and left on the half shell
Procedure:
1. Beat the butter with the garlic, pepper flakes, chives, thyme, and lemon juice in a mixing bowl with a wooden spoon or in the bowl of a food processor until well combined.
2. Using a rubber spatula, mound butter onto a wide sheet of plastic wrap. Drape one of the wide ends of the plastic wrap over the butter, then roll the butter into a cylinder about 1 inch in diameter and twist ends tightly. Refrigerate butter until hard.
3. Prepare a charcoal or gas grill. Unwrap the spicy butter and slice it into disks about ½ inch thick. Put a disk of butter on each oyster, then put the oysters , butter side up, directly over the hot coals on the grill. Grill the oysters only until they start to curl and bubble around the edges and the butter melts. Serve them hot!
Book: My New Orleans: The Cookbook
Author: John Besh
Publisher: Andrews McMeel Publishing
Recipe Author: Chef John Besh
Source: http://www.chefjohnbesh.com/recipe/grilled-oysters-spicy-garlic-butter