August 05, 2020

BBQ green butter oyster

Ingredients:

1 dozen oysters on the half shell

12 tbsp of freshly grated pecorino cheese (1 tbsp for each oyster)

1 rustic loaf of bread, sliced

green butter (enough for 1 dozen oysters):

150g of unsalted butter

1/2 cup/25g of parsley leaves

3 cloves of garlic

1 anchovy fillet in olive oil

1/2 tsp of sea salt

1/2 tsp of ground white pepper

Add all the ingredients under “green butter” into a food-processor, and run until the mixture is smoothly pureed. Set aside.
To shuck your oysters please watch our how-to-video at the bottom of our oyster products.
Drain most of the oyster liquor out of the shells (save it for later and add to a seafood soup or stew)
Make sure the interior of the shell is squeaky-clean from any dirt/mud/broken shells, then apply about 1 tbsp of green butter inside each oyster - it helps the butter stay if you smear it again the side of the shells, instead of trying to make it stick to the oyster meats.
Arrange the oysters on your BBQ, in a way/angle that the oyster are not slanting too much so that the liquid can escape easily.
With lid up on the BBQ grill the oysters until they are 90% cooked through, they should be bubbling approximately 4-5 min (judge the timing on the visual).
Then apply approx 1 tbsp of freshly grated pecorino cheese, evenly on top of each oysters.
Now lower the lid on your BBQ and bake until the top is melted and golden browned, another 1-2 min (watch closely because it’ll happen fast)!
Serve the oysters immediately with sliced crusty breads (be careful of the super hot shells).It’s all about dipping the bread inside that green liquid gold…