Grilled Oysters with Tabasco-Leek Butter

"Oysters on the half shell can wobble on the grill," James Holmes says. "That's a good thing—some butter will spill onto the coals, which smokes the oysters at the same time."


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  • Total Time:
  • Servings: Makes 2 dozen oysters

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  • 6 tablespoons unsalted butter
  • 1 medium leek, white and tender green parts only, very thinly sliced
  • 1 teaspoon sherry vinegar
  • 1 large garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon Tabasco
  • Salt
  • 2 dozen oysters on the half shell

How to make this recipe

  1. In a skillet, melt 2 tablespoons of the butter. Add the leek and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes. Stir in the vinegar, transfer to a bowl and let cool. Stir in the garlic, lemon juice and Tabasco. Soften the remaining 4 tablespoons of butter and combine thoroughly with the leek mixture. Season with salt.

  2. Light a grill. Place a dollop of leek butter on each oyster. Grill the oysters over high heat until just cooked through and the butter is melted, about 1 minute. Serve right away.

Make Ahead

The Tabasco-leek butter can be refrigerated for up to 3 days. Let soften before using.

Suggested Pairing

Beer Fresh, light Oregon pale ale: Full Sail.

Wine Herb-scented Sonoma Sauvignon Blanc.

Contributed By Photo © Jody Horton Published June 2011

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