“Summer isn’t over just yet. Make your last days on the grill memorable with these half-shell grilled oyster swimming in chile butter. This chile butter also work really well with clams, lobster, shrimp, scallops etc. I usually buy a bunch of different types of seafood and throw the butter on everything.”
Tip: Line baking sheet with crumpled aluminum foil to help oysters stay upright and prevent liquids from spilling
Grilled Chili Butter Oysters:
2 dozen oysters
12 tablespoons soft unsalted butter
4 garlic cloves, grated or minced
1 heaping tablespoon garlic chile sauce
3 tablespoon cilantro, finely chopped
1 tablespoon parsley, finely chopped
3 tablespoon lime juice
Zest of 1 lime
Salt to taste
Directions:
Add butter, garlic, chili sauce, cilantro, parsley, lime juice and zest to a small bowl. Mix until all the ingredients have blended with butter. Cover chile butter and set aside.
Light grill to a medium-high heat. Scrub oyster. Make sure there’s no dirt or sand left on the shell. Shuck oysters making sure you leave as much liquid inside the shell as possible. Spoon a generous amount of chile butter into each oyster. Carefully line oysters on grill grate making sure to keep them upright. Cook over high heat until the butter starts to bubble about 4 minutes. Serve immediately preferably with a nice white wine or champagne.
