Grilled Oysters with Calabrian Chili Butter
Rated 5 stars by 1 users
Author:
Chef Cory Bahr
Ingredients
Local Oysters
1 lb good quality unsalted butter, softened (I use Plugra because it’s easy to find)
2 lemons, zested and juiced
2 calabrian chilies, chopped (or your favorite spicy chili paste)
4 garlic cloves, grated on a micro plane
½ cup untoasted panko breadcrumbs
½ cup freshly grated pecorino cheese
½ cup finely chopped parsley
3 tsp. kosher salt
The Oysters
The Butter
Directions
Fold together all ingredients, set aside.
When the fire is hot, raise your grill and remove from the fire.
Place oysters on the grill, top each with ½ tablespoon of the butter.
Lower the grill with oysters onto the fire and top with the cooking dome.
Allow the oyster 3-4 min to grill. They’re done when the juices are lightly bubbling.
Recipe Note
Read the Hot Seat Interview with Chef Cory Bahr Here!