Chili oil, butter, and a splash of white balsamic. Heat with a sweet edge. Recipe created by friend of the farm Dom of @Domthehomecook — a home cook dad living in Sonoma County making tasty food with whatever’s fresh and local!
2 dozen grilled oysters (butter makes about 1 1/4 cups)
Ingredients:
- ½ lb unsalted butter (2 sticks), softened to room temperature
- 2 TBSP Calabrian chilies, finely chopped, plus 1 TBSP of the oil from the jar
- 2 tsp white balsamic vinegar
- 1 tsp kosher salt
- ½ tsp sugar
- 2 dozen griller-sized oysters (smalls)
Recipe Preparation:
Combine the butter, chopped Calabrian chilies, chili oil, white balsamic, salt, and sugar. Blend or mash with a fork until the chilies are evenly distributed and the butter takes on an orange-red color. Taste for balance. The sugar is there to round off the vinegar, not to sweeten it, so go slow.
Shuck the oysters, leaving the liquor in the shell, and place them on a hot grill. Spoon the butter over each one and grill 5 minutes or so, until the butter is bubbling at the edges and the oysters are just cooked through. Serve with grilled bread to catch what spills.
