Grilled Mezcal Oyster Recipe

Shuck and chill

Rinse oysters under cold running water, scrub shells if needed. Using an oyster knife, carefully shuck oysters keeping as much of the liquor (juice) in the shell as possible. Place oysters on a bed of crushed ice to keep cold while you prepare other components.

Make flavored butter

In a small bowl, mash the softened butter with a fork until smooth. Stir in the mezcal, lime zest, lime juice, salt, and black pepper until fully incorporated. Taste and adjust seasoning. Transfer the mezcal butter to a small piping bag or squeeze container, or keep in the bowl covered until ready to use. Keep refrigerated briefly if necessary but bring to a spreadable consistency before using (about 10 minutes at room temperature).

Cure and crisp bacon

Preheat oven to 400°F (200°C). On a rimmed baking sheet lined with foil, arrange bacon slices in a single layer. Sprinkle the brown sugar and smoked paprika evenly over the bacon. Roast for 12–18 minutes, turning once midway, until bacon is deeply caramelized and crisp but not burnt. Remove and drain on paper towels. Once cool, chop bacon into small bite-sized pieces (about 1/4–1/2 inch).

Blend chimichurri

Finely chop parsley and cilantro or pulse briefly in a food processor to a coarse texture. In a bowl combine the herbs, minced garlic, minced shallot, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir in the crumbled cotija cheese last. Taste and adjust acidity or salt. The chimichurri should be bright, slightly oily, and spoonable.

Top oysters

Preheat a gas or charcoal grill to medium-high (around 450°F/230°C). If using a grill with uneven shells that might tip, nestle oysters into a high-sided baking tray or on a bed of coarse salt on the grill. For each shucked oyster, place about 1/2 tsp of mezcal butter on the meat, then a small spoonful (about 1 tsp) of cotija chimichurri, followed by 1/2 tsp of the chopped roasted bacon. You can dust a pinch of extra cotija on top if desired.

Grill and finish

Place topped oysters directly on the preheated grill grates or on the tray and close lid. Grill for 3–5 minutes until butter has melted, edges of the oyster begin to set, and toppings are sizzling and slightly charred. For a brief smoky flambe effect (optional): remove oysters from grill briefly, carefully spoon 1/8–1/4 tsp mezcal over the topping and ignite with a long lighter, letting alcohol burn off (do not do this near flammable materials and only if comfortable). Return to grill momentarily if needed to reheat, then remove.

Arrange oysters on a bed of crushed ice or coarse salt to keep them steady. Garnish each oyster with a pinch of micro cilantro or chopped chives and a light dusting of extra cotija. Serve immediately with lemon wedges on the side for squeezing.