Spicy Oyster Pan Roast

by Chef

Serves: 2-4


French bread loaf

8 tablespoons chilled Sriracha compound butter (see recipe below)

24 Gulf coast oysters

2 tablespoons small-chopped fresh cilantro

1 seeded and minced jalapeño

Pinch kosher salt

Freshly ground black pepper

Sprigs of cilantro for garnish

Sriracha Compound Butter

8 tablespoons unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon fine-chopped fresh parsley

1 tablespoon fine-chopped cilantro

1 tablespoon minced garlic

2 tablespoons Sriracha hot chili sauce

1 minced fresh Thai chilies or 1 minced habanero pepper

Pinch kosher salt


French Bread Loaf

Slice the bread on a sharp bias lengthwise, about 1-inch thick, to make four pieces that are each about 6 to 8 inches in length. Preheat oven to 350° F. Toast for 8 to 10 minutes — until lightly browned. Transfer each piece to a serving plate until needed.

Shuck oysters from their shell directly into a small bowl with their liquor. Heat Sriracha butter in a medium-heavy skillet over medium-high heat. Add oysters with their liquor and simmer until edges of oysters begin to curl — 3 to 5 minutes. Stir in jalapeño. Taste, and adjust seasoning with salt and pepper. Divide baguette toast in large plates or bowls and ladle over oyster mixture. Garnish with chopped cilantro and serve right away.

Sriracha Compound Butter

Cut the butter into 1-inch pieces, place into a small mixing bowl and put in a warm area (about 80°F) for 30 minutes. In a mixing bowl, combine butter, lemon juice, parsley, cilantro, garlic, Sriracha, and fresh chilies. Stir and mash with a fork until well blended. Transfer butter mixture to a sheet of parchment paper, deli paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends in opposite directions to seal. Place in refrigerator for a minimum of 2 hours to chill solid, or make several days in advance. Unwrap the compound butter and cut into ¼-inch thick slices. Place the slices on a plate and keep chilled.