The mingling of oyster juices with butter, herbs, chile and pastis makes these irresistibly slurpable. Slideshow: How to Shuck Oysters 

July 2013

Gallery

Credit: © Chris Court

Recipe Summary test

active:
20 mins
total:
50 mins
Yield:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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