Masala Butter Oysters Recipe
Live-Fire Grilled Oysters with Kimchi Butter, Citrus Segments, and Smoked Sea Salt
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Ingredients
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Oysters & Garnish
Kimchi Butter (Masala Butter)
Finishing Oil & Heat Source
Method
Prep & Kimchi Butter
- 1
Prepare butter
Remove butter from refrigerator to soften at room temperature for 20–30 minutes. Place softened butter in a medium bowl.
- 2
Drain and chop kimchi
Place chopped kimchi in a fine mesh sieve and press down with a spoon to remove excess liquid. Reserve any flavorful liquid for other uses; you want roughly 1/2 cup well-drained chopped kimchi.
- 3
Make masala kimchi butter
To the bowl with softened butter add the drained chopped kimchi, minced garlic, minced ginger, ground coriander, ground cumin, hot smoked paprika, crushed toasted mustard seeds, lime zest, soy sauce, honey, and cracked black pepper. Use a fork to mash and combine until evenly mixed and smooth. Taste and adjust: add up to 1/4 tsp more smoked paprika or a pinch more honey if needed. Transfer butter to plastic wrap or parchment, form into a log or small rounds, and chill in refrigerator until firm, about 30 minutes (but can be held up to 2 hours).
Oyster Prep
- 4
- 5
Shuck oysters
Using a proper oyster knife and a towel or glove for safety, shuck the oysters: insert the knife into the hinge, twist to pop, run the blade under the top shell to cut the muscle, remove top shell, and then slide the blade under the oyster to free it from the bottom shell while retaining its liquor. Arrange oysters on a tray or platter on a bed of crushed ice or coarse salt to stabilize for transport to the grill.
- 6
Preheat grill
Preheat a live-fire grill (charcoal, wood, or gas with wood chips) to medium-high heat, approximately 450–500°F (232–260°C). If using charcoal or wood, ensure you have a stable bed of hot coals; add a few soaked wood chips (or small hardwood chunks) for additional smoke.
Grilling & Finishing
- 7
Prepare oysters for grilling
If your oysters are very irregular and tip easily, place a small spoonful of coarse salt in the bottom shell to create a nest, or use a grill-safe oyster rack. Lightly brush the exposed shell edges with a little neutral oil or spray briefly to prevent sticking to the grill grates.
- 8
Top with kimchi butter
Remove the kimchi butter from the refrigerator and slice into 18 thin pats (about 2/3 tsp butter per oyster). Place one pat of kimchi butter on top of each shucked oyster (on the half shell) directly over the oyster meat and liquor.
- 9
Grill oysters
Place oysters on the grill over direct heat. Close the lid if possible. Grill for 4–6 minutes until butter is bubbling, edges of the oyster begin to curl slightly, and the top develops a lightly browned, slightly charred finish. Watch carefully — oysters cook quickly and can overcook in seconds.
- 10
Finish and season
Remove oysters from grill using tongs. Immediately sprinkle each oyster with a light pinch (about 1/8 tsp) of smoked sea salt. Add a few citrus segments atop or beside each oyster (about 1–2 small segments per oyster), and scatter a few chopped cilantro leaves and a thin slice of scallion across. Serve with lemon wedges alongside.
- 11
Optional finishing oil
If desired, drizzle a thin thread (about 1/4 tsp per 6 oysters) of neutral oil over groups of oysters to add sheen and carry aromatics. Serve hot.