Grilled Oysters With Bloody Mary Butter Recipe
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.
Grilled Oysters With Bloody Mary Butter Recipe
Prep Time
25
minutes
Cook Time
5
minutes
servings
12
oysters
Total time: 30 minutes
Ingredients
- 1 pound unsalted butter
- 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
- 12 oysters
- lemons
- celery leaf
- horseradish
Directions
- Purée all ingredients except butter.
- Fold 1 cup of the mix into 1 pound of butter.
- Chill until ready to use.
- 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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