Name: Barbecued oysters with chilli butter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 4 cloves garlic, coarsely chopped; 2 anchovies; 20.00 ml lemon zest; 42.00 gm fresh lemon juice; 40.00 ml sambal oelek; 30.00 ml Sriracha, or hot chilli sauce; 250g butter, at room temperature; Rock salt, for serving; 24 fresh oysters, shucked, shells reserved (see Notes); Lemon wedges, for serving

Barbecued oysters with chilli butter

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

BBQ smoked oysters served with spicy gourmet butter, a Curtis Stone creation ready in 25 minutes.

Ingredients:

4 cloves garlic, coarsely chopped
2 anchovies
20.00 ml lemon zest
42.00 gm fresh lemon juice
40.00 ml sambal oelek
30.00 ml Sriracha, or hot chilli sauce
Rock salt, for serving
24 fresh oysters, shucked, shells reserved (see Notes)
Lemon wedges, for serving

Instructions:

Combine garlic, anchovies, lemon zest, lemon juice, sambal, and Sriracha in a small food processor and blend until smooth. Set aside.
In the bowl of a stand mixer with the whisk attachment, whip the butter on medium-high speed for 10 minutes until pale. Switch to the paddle attachment, add the anchovy-chilli paste, mix on medium speed for 2 minutes until blended. Season the chilli butter with salt and pepper to taste.
Prepare the barbecue for medium-high heat. For a gas barbecue, place the drained wood chips in the smoker box and enclose it. Alternatively, create a foil package with the wood chips and poke holes to allow the smoke to escape. Place the smoke box or foil directly on a lit burner. For a charcoal barbecue, sprinkle the drained wood chips over the prepared coals.
- Spread a generous layer of rock salt on a small baking tray. - Place the oysters in their half shells on top of the rock salt, making sure they are secure. - Top each oyster with 1/2 tablespoon of chili butter. - Melt the rest of the chili butter in a saucepan and set it aside for serving.
Grill the oysters on the barbecue until the butter is bubbling and the oysters are warm but still soft, about 3 minutes. Top with melted chilli butter, a squeeze of lemon, and serve.

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