LOADING

Type to search

Summer Recipe: Grilled Oysters With Cultured Butter and Aleppo Pepper

Share

This one is well worth the effort.

 

Eugene’s chef Iulia Mahu prefers local, sustainable Stella Mar oysters for this recipe. Plan ahead — the beurre blanc needs to be stored in the fridge overnight, but it’s well worth it. Can’t find pequin peppers? Arbol chilies are a good substitute. Makes 2 dozen

3 cups white wine vinegar, such as Forum Chardonnay
2 fresh bay leaves
2 whole, dried pequin peppers
1 cup heavy cream
1 cup cultured butter, softened
2 dozen Stella Mar oysters
½ cup panko ​
2 Tbsp Aleppo pepper
Salt and freshly ground black pepper to taste

To make the beurre blanc, add vinegar, bay leaves, and pequin peppers to a large saucepan. Bring to a boil over low heat and reduce until the liquid reaches the consistency of a glaze, about 20 minutes.

Add the heavy cream and continue to reduce by half without stirring, wiping the sides of the pan with a wet pastry brush, if needed, to prevent caramelization. Stir in the butter, season with salt and pepper, and chill in the fridge overnight.

Preheat the grill to 450°F. Carefully open oysters, leaving the meat on the half shell. Top each oyster with ½ Tbsp of beurre blanc, ½ tsp of panko, and Aleppo pepper to taste.

Arrange oysters on the grill, making sure they don’t spill over. Cook uncovered for 7 minutes or until the edges start to curl.