Rating: 5 stars
3306 Ratings
  • 5 star values: 3306
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. Slideshow: Great Grilled Seafood 

Chef David Kinch
David Kinch
May 2013

Gallery

Credit: © Cedric Angeles

Recipe Summary test

total:
45 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement