Chili Butter with Grilled Oysters
Makes enough for 3 dozen grilled oysters
Adapted from Real Cajun: Rustic Home Cooking by Donald Link (Clarkson Potter 2009) via Meg Simonian
The key to perfect grilled oysters every time is to cook them just until the butter melts and oysters are lightly warmed. Don’t let oysters cook through. To make sure all oysters are properly buttered even if some spills off into the fire, take out 1/4 cup of Chili Butter and melt in small pot. If any oysters lose their butter, replenish it from the pot (after you move oysters to a platter).
1 cup unsalted butter (2 sticks), softened
3 garlic cloves, finely grated with microplane or other grater (or garlic press)
2 minced anchovy fillets
1 Tbsp. finely grated fresh lemon zest
1/4 cup fresh lemon juice
2 Tbsp. Thai sweet chili sauce
2 tsp. crushed red pepper flakes
1 tsp. salt
Put all the ingredients into a mixer bowl, and mix with paddle attachment to thoroughly combine. Put Chili Butter in container and refrigerate until ready to use.
Preheat grill. Open oysters, discard top shell, and put oyster on tray, being careful to keep as much of the oyster liquor in the shell as possible. Put 1 teaspoon of Chili Butter in each oyster (this amount is for petite oysters; add more butter if using mediums or large). Place oysters on preheated grill, close lid, and cook for 2-3 minutes, or just until butter all melts. Serve immediately. Make sure to have plenty of crusty bread on hand for mopping up the butter and oyster juices left on the serving platter.