Recipes Grilled Oysters with Chorizo Butter 5.0 (3,305) 1 Review No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. Slideshow: Great Grilled Seafood By David Kinch David Kinch Instagram David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Updated on August 13, 2019 Print Rate It Share Share Tweet Pin Email No need to shuck these oysters: Once they open on the grill, simply top them with smoky chorizo butter. Photo: © Cedric Angeles Total Time: 45 mins Yield: 8 Ingredients 4 ounces fresh Mexican chorizo, casings removed 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes 2 tablespoons fresh lime juice Salt 18 Louisiana or other medium to large oysters, scrubbed Cilantro leaves and finely grated lime zest, for garnish Directions In a skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until lightly browned, 8 minutes. Scrape into a bowl and let cool, then break into small clumps. Add 1 tablespoon of water to the skillet and simmer over low heat. Add the butter to the skillet a few cubes at a time, whisking constantly until melted before adding more. Stir in the chorizo and lime juice and season with salt. Keep warm over very low heat. Light a grill. Place the oysters on the grill, flat side up. Grill over high heat until the shells open slightly. Carefully transfer to a platter and, using kitchen gloves or a mitt, remove the top shell. Spoon the chorizo butter onto the oysters and garnish with a cilantro leaf and lime zest. Serve right away. Suggested Pairing Usually, oysters are served with sparkling wines, but the intensely flavorful chorizo butter here allows for a more full-bodied wine, like a minerally Chablis. Rate it Print