Grilled Oysters with Asian Compound Butter by Chef Ryan Covert

Place the butter, garlic, ginger, curry paste, cilantro, Thai basil, lemon zest, lemon juice, sriracha, and fish sauce into a food processor and blend until smooth.

Spoon the mixture onto a large piece of plastic wrap and roll it into an inch and a half thick log and chill until firm.

Once firm, slice the butter into rounds.

Using pre shucked fresh oysters or frozen half shell oysters, place a half dollar sized round of the compound butter on top of each oyster.

Preheat the grill to high.

Place the oysters cup side down on a hot grill and grill for two to three minutes until cooked.

Place grilled oysters onto a serving plate and add a squeeze of lemon.

Equipment Needed

Spice Level:

Dietary