Grilled Oysters with Calabrian Peppers

Here's an ideal recipe for Grilled Oysters with Calabrian Peppers, inspired by the best approaches from top chefs:

Ingredients:

  • 1 dozen oysters, shucked

  • Calabrian Chili Butter:

    • 1 lb high-quality unsalted butter, softened

    • 2 lemons, zested and juiced

    • 2 Calabrian chilies, chopped (or your preferred spicy chili paste)

    • 4 garlic cloves, finely grated

    • ½ cup untoasted panko breadcrumbs

    • ½ cup freshly grated pecorino cheese

    • ½ cup finely chopped parsley

    • 3 tsp kosher salt

  • Fresh chives, chopped, for garnish

Instructions:

  1. Prepare the Calabrian Chili Butter: Mix the softened butter with lemon zest and juice, chopped chilies, grated garlic, breadcrumbs, pecorino cheese, parsley, and salt. Fold everything together until well combined.

  2. Preheat the Grill: Heat your grill to high, around 500°F.

  3. Grill the Oysters: Place the oysters on the grill and top each with about half a tablespoon of the prepared chili butter.

  4. Cook: Close the grill lid and cook the oysters for about 3-4 minutes. They are done when the juices are lightly bubbling and the oysters are firmer.

  5. Serve: Carefully remove the oysters from the grill using tongs. Garnish with fresh chopped chives and serve immediately.

Grilling adds a smoky depth to the oysters, complementing the heat of the Calabrian peppers and the richness of the butter. For more variations and detailed methods, you can check out recipes from sources like "The Art of Eating" and "Sea Island Forge."

  1. Preheat the Grill: Set your grill to medium-high heat.

  2. Prepare the Pepper Butter: Mix the softened butter, minced garlic, and chopped Calabrian peppers as described in the original recipe.

  3. Grill the Oysters: Place the oysters directly on the grill. Spoon the Calabrian pepper butter mixture onto each oyster.

  4. Grill: Close the lid and grill for 5-6 minutes until the oysters are cooked and the butter is sizzling.

  5. Serve: Remove the oysters from the grill with tongs and serve hot with lemon wedges.

Grilling the oysters adds a nice smoky flavor, which enhances both the spinach and the Calabrian peppers' spiciness.

  • THE OYSTERS Local Oysters

  • THE BUTTER1 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

Directions

  1. Fold together all ingredients, set aside.

  2. When the fire is hot, raise your grill and remove from the fire.

  3. Place oysters on the grill, top each with ½ tablespoon of the butter.

  4. 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.

Oysters with Calabrian Peppers

Instructions

  1. Preheat your oven to 425°F (220°C).

  2. Finely chop a few Calabrian peppers and mix them with softened butter, minced garlic, and a squeeze of lemon juice.

  3. Place the oysters on a baking sheet lined with rock salt.

  4. Spoon a small amount of the Calabrian pepper butter mixture onto each oyster.

  5. Roast the oysters for 5-7 minutes until they are just cooked and the butter is sizzling.

  6. Serve hot with additional lemon wedges on the side.

Enjoy your oysters!