The Point Reyes Bay Blue cheese from Point Reyes Farmstead Cheese Company is an integral part of this recipe. It has a creamier and sweeter finish than other blue cheeses. This recipe was created by former Farm Chef, Mariko Wilkinson.
For 3 Dozen Hog Island Sweetwater oysters, about 3 cups
- 6 oz Point Reyes Bay Blue Cheese, crumbled
- 12 oz unsalted butter, room temperature
- 1/2 cup celery, minced
- 2 tbsp dijon mustard
- 1 tsp minced dehydrated onion tops (dried onion flakes work too)
- 1 1/2 tsp garlic, minced
- 1/4 cup parsley, chopped
- 1 tsp freshly ground black pepper
- 3 dozen Hog Island Sweetwaters, small or medium
Combine all ingredients in a stand mixer with the paddle attachment and mix on medium speed until well incorporated. Store in refrigerator until ready to use.
To grill the oysters, shuck and remove top shell and loosen muscle from bottom shell. Keep oyster meat and liquor in the bottom shell and set aside on a clean baking sheet or plate. Set grill to medium-hot. Place about a 1/4 inch thick pat of the Bay Blue Butter on each shucked oyster and place the oysters on the grill. Wait for the butter to melt and start to bubble. Let them cook for a minute before removing from the grill. Let cool for a minute and enjoy! We suggest serving with fresh crusty bread to sop up leftover butter.
- If you can’t find Point Reyes Bay Blue cheese from Point Reyes Farmstead Cheese Company in your local grocery store, you can order it online here.
- Chef Mariko likes to use a nice French Dijon mustard, like Edmond Fallot, that has a good heat to it.
- The celery is intentionally kept raw. It cooks a bit during the grilling process but it adds a nice crunch for a good textural note.
- The minced dehydrated onion tops were house-made from leftover spring onions. They were sliced and dried in a food dehydrator then blitzed in the blender to make onion flakes. This method is also a great way to reduce food waste in the kitchen!