Roasted Oysters with Calabrian Chile Butter

Raw or Roasted? Sometimes we like it hot - and this recipe for Roasted Oysters with Calabrian Chile Butter hits the spot. Perfect for keeping you warm these last weeks of winter. Save any leftover chile butter for frying eggs, a toasted sandwich, roasted potatoes, or broiled fish!

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

1. Position a rack in the middle of the oven and then preheat to 500°F.

2. 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. 

3. 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. 

4. Garnish with more freshly grated lemon zest and minced chives. Serve right away with saltines and a cold beer.