Recipe: Roasted Oysters with Calabrian Chile Butter
Recipe by Julia Heffelfinger
Serves 8 as an appetizer and 4 as an entrée
Ingredients
- 24 oysters shucked, on the half shell
- 1 stick unsalted butter, at room temperature
- 1 heaping Tbsp Calabrian chile paste
- 2 garlic cloves, finely grated
- 1 Tbsp lemon juice plus 1 teaspoon freshly grated lemon zest, plus more lemon zest for garnish
- ½ tsp smoked paprika
- Kosher salt and freshly ground black pepper
- Rock or ice cream salt
- Minced chives, for garnish
- Saltine crackers, for serving
Process
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Position a rack in the middle of the oven and then preheat to 500°F.
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In a small bowl or using a food processor, combine the softened butter with the Calabrian chile paste, garlic, lemon juice and zest and paprika until smooth. Season with salt and pepper.
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Spread a thick layer of rock salt on two rimmed baking sheets. Nestle the oysters in the salt and top each one with a heaping teaspoon of the butter. Roast the oysters in two batches, cooking until the butter is bubbling and the edges of the oysters are just beginning to curl, about 5 minutes.
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Garnish with more freshly grated lemon zest and minced chives. Serve right away with saltines and a cold beer.
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