Embered Oysters With Smoked Chili Butter Recipe

TO START

1. 1

   Arrange the oysters on a tray over ice to keep cold. Shuck them just before cooking, keeping the oyster liquor in reserve for a flavor boost.

2. 2

   Prepare the ember: light a charcoal grill or wood fire until you have a bed of hot red embers. Let it burn down until the edges glow and you have consistent heat.

3. 3

   Make the smoked chili butter: In a small saucepan over low heat, melt the butter. Add minced smoked chili and garlic; stir until fragrant (about 2 minutes). Remove from heat and whisk in olive oil and lemon juice. Season with salt and pepper to taste.

4. 4

   Brush a light coat of chili butter on each oyster and place them on the embers or a grill grate placed over the embers. Sear briefly, 1–2 minutes, just until the edges begin to curl and the butter sizzles.

5. 5

   Combine the breadcrumbs and chopped parsley; drizzle a teaspoon of the chili butter over each oyster, then sprinkle breadcrumbs on top to form a crust.

6. 6

   Return oysters to the ember zone for 1–2 minutes more, until the breadcrumb crust is toasted and golden. Watch closely to avoid burning.

7. 7

   Remove oysters to a warm platter. Finish with a final squeeze of lemon if desired and a few chopped parsley leaves for garnish. Serve immediately.