This recipe for grilled oysters comes to us from Jason Hua, chef de cuisine at The Dutch in New York City. His inventive preparation of our favorite bivalve stars a compound butter that riffs on a classic Bloody Mary. Well, it actually stars grilled oysters, one of the great treats of grilling season, but the butter’s delicious on any number of things.
Related: How To Make A Compound Butter
Spread the extra on bread with fresh chopped garlic and broil for a brand-new take on garlic bread, or use it to top fish or a steak.
Bloody Mary butter
- 1 pound unsalted butter, softened
- 1 1/2 cups crushed tomatoes
- 2 tablespoons plus 2 teaspoons prepared horseradish
- 2 tablespoons Tabasco
- 1 tablespoon worcestershire sauce
- 2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon celery seed, slightly ground
- 12 oysters
- celery leaf, yellow only
- horseradish, peeled
For the bloody mary butter:
- Purée all ingredients except butter.
- Fold 1 cup of the mix into 1 pound of butter.
- Chill until ready to use.
For the grilled oysters:
- Fire up the grill to high heat.
- Scrub oysters with brush under cold water.
- Place oyster directly on the grill, cup side down, and close the lid. Oyster should pop open slightly in about 2 minutes. Discard any oysters that do not open.
- Transfer carefully to tray without spilling the good stuff.
- Open with oyster knife, then loosen the oyster from its muscle.
- Spread a heaping tablespoon of Bloody Mary butter onto the oysters.
- Place back on the grill carefully and close the lid, checking until the edges of the butter begin to brown.
- Remove from grill and top with celery leaf, horseradish grated on a microplane, and a squeeze of lemon.
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