Grilled Oysters with Roasted Red Pepper Butter
Serves 3-4 as Appetizer
- 12 large oysters (I used large Onsets from Cape Cod)
- 1 stick salted butter
- 1 red bell pepper
- 2 T pepper
- 1 clove garlic, finely chopped
- 1 T sriracha sauce, or more to your taste
- Paprika
- 1 T finely chopped chives
- Rock salt or coarse sea salt
- Crusty baguette for dipping
Roast the red pepper by placing on an open fire on a burner of the stove and turning occasionally till it’s blackened all around. Next place pepper in a paper bag and twist shut for a few minutes to loosen the burnt skin. Peel off burnt skin and remove seeds.
In a food processor, blend all ingredients except for chives, paprika and rock salt (used to serve the oysters on to hold them in place).
Place oysters on grill cup side down. When oysters open slightly, remove with tongs and when cool enough to handle (I wear a leather glove to handle them)
shuck the top shell off and slice the muscle on both sides of the shell, being careful to keep as much of the juice in that bottom shell as you can.
Place oysters back on the grill and spoon about 1 T of the red pepper butter over each oyster. When oysters start to curl around the edges and the melted butter starts to brown around the edge, remove to a platter with coarse salt or rock salt (to keep them upright). You can also pre heat the salt in the oven. This will help keep the oysters warm while serving. Sprinkle each oyster with a few chives then carefully dust them with a very light coating of paprika. Enjoy!
