Donald Link’s ‘Grilled Oysters with Garlic-Chile Butter’

by Chef

Serves: 16


1/2 pound (2 sticks) butter 3 cloves garlic
2 anchovy llets
Zest of one lemon

Juice of one lemon (about 2 tablespoons)
2 tablespoons Vietnamese garlic chile paste
2 teaspoons crushed red chile akes
1?4 teaspoon cayenne
1 teaspoon salt
16 shucked Gulf oysters, abductor muscle sliced, remain in the bottom shell
Lemon wedges, for garnish


To make the compound butter:

Cut the butter into 1-inch cubes and allow it to soften to room temperature. Mince the garlic, anchovy, and lemon zest (or mash in a mortar and pestle), and then fold in the butter, lemon juice, garlic chili sauce, red pepper akes, cayenne, and salt. Roll the butter into a log, wrap with plastic and refrigerate until needed.

Assemble the oysters:
Open the oysters as you would for oysters on the half shell, discarding the top shells. Place a tablespoon slice of the chilled compound butter on each oyster and place on a hot grill until oysters begin to bubble and the oyster curls up around the edges, 6 to 10 minutes. (It’s good to melt a few tablespoons of butter to put on the oysters after they are grilled in case some of the butter spills out of the shells.) Serve immediately, with wedges of fresh lemon, if desired.