Grilled Oysters with Green Butter
This recipe comes from the brilliant Mandy Lee, at Lady & Pups. As she says, cooking is all about tasting and adjusting, so the measurements here are a good guide, but see how you feel about it and adjust things to the way you like them. Of course, it’s hard to taste this particular recipe as you go along, but we think that’s an excellent excuse to make it more than once!
The original recipe can be found here: https://ladyandpups.com/2013/12/28/green-butter-grilled-oysters-eng/
- 1 dozen medium sized oysters on the half shell
- 12 tablespoons of freshly grated pecorino cheese (1 tablespoon for each oyster)
- 1 loaf of rustic or farmhouse bread, sliced
Green Butter Ingredients:
- 10 ½ tablespoons of unsalted butter
- ½ a cup of parsley leaves
- 3 cloves of garlic
- 1 anchovy fillet in olive oil
- ½ a teaspoon of sea salt
- ½ a teaspoon of ground white pepper
Preheat the broiler on high. Put all the green butter ingredients into a food processor, and run it until the mixture is smoothly pureed. Set this aside.
Drain most of the oyster liquor out of the shells (save it for some awesome seafood stew, or risotto!) and make sure that the interior of the shell is squeaky clean, with no dirt, mud, or broken shells. Apply about 1 tablespoon of green butter to the inside of each oyster. It helps the butter stay if you smear it against the side of the shells, instead of trying to make it stick to the oyster meat.
Arrange the oysters on an oven-proof platter, in a way or at an angle that the oyster is not slanting too much, so that the liquid can’t escape easily. Place the platter on the upper level in the oven, only 2 to 3 inches (5 to 7 cm) under the broiler. Broil the oysters until they’re 90% cooked through. This takes about 4 to 5 minutes for medium sized oysters. Add 1 more minute to large oysters. Then take out the platter and apply about 1 tablespoon of freshly grated pecorino cheese evenly on top of each oyster. Put the platter back under the broiler and bake until the top is melted and golden brown. This takes another 1 to 2 minutes, but watch closely because when it happens, it happens fast.
Serve the oysters immediately with sliced farmhouse bread, being careful of the super hot shells. It’s all about dipping the bread into that green liquid gold…