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Ingredients
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Oysters
Madhouse (spicy butter) sauce
MD Muffins (toasted mini muffins)
Method
Oysters
Shuck and chill
Rinse the oyster shells under cold water and use a stiff brush to remove debris. Place oysters on a stable surface, hold with a towel, and insert an oyster knife at the hinge. Twist to pop the shell, run the knife along the top shell to cut the muscle and remove the top shell. Slide the knife under the oyster to free it from the bottom shell but leave it resting in its half shell with the liquor (brine) intact. Arrange 6 oysters on a platter of crushed ice to keep cold while finishing other components.
Madhouse (spicy butter) sauce
Make the sauce
In a small saucepan over low heat, melt the unsalted butter gently. Remove from heat and whisk in mayonnaise, Sriracha, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, minced garlic, salt, and black pepper until smooth and emulsified. Taste and adjust heat or acidity (add more Sriracha for heat, more lemon for brightness). Keep warm on the lowest heat or transfer to a warm bowl.
Finish for spooning
If the sauce becomes too thin, allow it to cool slightly to thicken. You want a spoonable consistency to place a small dollop onto each oyster without running off the shell.
MD Muffins (toasted mini muffins)
Prepare muffins
Preheat a skillet over medium heat (or a broiler). Split the English muffins or mini muffins and brush cut sides lightly with olive oil or melted butter. Toast cut sides in the hot skillet until golden-brown and crisp, about 2–3 minutes, or place under a broiler for 1–2 minutes watching closely.
Slice and serve
Cut toasted muffins into six small rounds if using full-size muffins so there is one piece per oyster, or use pre-sized mini muffins. Keep warm until plating.
Plating and serving
On the chilled platter of crushed ice, nest the 6 opened oysters. Spoon approximately 1 teaspoon (about 5–7 ml) of the Madhouse spicy butter sauce onto each oyster (adjust to taste). Garnish each oyster or the plate with a sprinkle of chopped fresh parsley. Place the toasted MD muffin rounds alongside the oysters and add lemon wedges to the platter for squeezing. Serve immediately so oysters remain cold and muffins stay warm and crisp.