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Fire-Grilled Oysters with Green Garlic and Pastis Butter

The mingling of oyster juices with butter, herbs, chile and pastis makes these irresistibly slurpable.

  • Total Time:
  • Servings: 24

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  • 2 sticks unsalted butter, at room temperature

  • 1/4 cup minced green garlic or scallion

  • 1 teaspoon chopped chives

  • 1 teaspoon chopped thyme

  • 1 teaspoon crushed red pepper

  • 1 teaspoon fresh lemon juice

  • 2 tablespoons pastis or Pernod

  • 24 freshly shucked oysters on the half shell


  1. In a medium bowl, combine the butter, green garlic, chives, thyme, crushed red pepper, lemon juice and pastis. Stir well. Spoon the butter onto a sheet of plastic wrap, roll it into a log and twist the ends to seal. Refrigerate until firm, about 30 minutes.
  2. Light a grill. Top each shucked oyster with a 1/4-inch-thick slice of the butter. Grill the oysters over high heat just until the liquor is bubbling around the edges and the butter is melted, about 3 minutes. Serve hot.

Make Ahead

The pastis butter can be refrigerated for up to 1 week.

Suggested Pairing

Crisp, focused Albariño.

Contributed By Photo © Chris Court Published July 2013

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