The mingling of oyster juices with butter, herbs, chile and pastis makes these irresistibly slurpable.
Slideshow:How to Shuck Oysters
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
How to Make It
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.
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.
The pastis butter can be refrigerated for up to 1 week.
Crisp, focused Albariño.
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