Melissa King's Grilled Oysters With Sichuan Chili Butter | Food52 x Maker’s Mark

unsalted butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper is more commonly available.

chili oil

💰Cheaper: red pepper flakes

Red pepper flakes can provide similar heat.

cilantro

💰Cheaper: parsley

Parsley is a more accessible herb.

Heat neutral oil in a pan to about 350 degrees Fahrenheit, checking with a wooden spoon for bubbles.

Add cinnamon stick, whole cloves, star anise, bay leaves, and Sichuan peppercorns to the hot oil and fry for 1-2 minutes until golden brown.

Shut off the heat and strain out the spices from the oil.

Add chopped garlic to the hot oil, stir, and then add dried chilies and a pinch of salt.

Transfer the chili oil to a container and let it cool down.

In a mixer, combine 1 stick of softened butter and some brown sugar, mixing until soft and creamy.

Slowly drizzle the cooled chili oil into the butter, mixing well, and add a pinch of salt to taste.

Shuck the oysters using a towel for grip, cutting along the hinge and releasing the muscle from the shell.

Place the shucked oysters on a bed of rocks or sea salt to stabilize them.

Spoon the Sichuan chili butter onto each oyster using an ice cream scooper or spoon.

Preheat the grill and place the oysters on it, cooking for 1-2 minutes until the butter melts and they start to brown.

Optionally, use the broiler for more browning if needed.

Prepare a bourbon orange fizz by shaking together 1 part Maker's 46, 0.5 parts orange juice, 0.5 parts lemon juice, 0.25 parts simple syrup, and 4 dashes of orange bitters, then pour into a glass and top with champagne.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens