Barbecued Gulf Oysters, Chile-Garlic Butter, Parmesan, and Bread Crumbs

Adapted by
May 2014
Yield: 24 servings


¼ baguette, cubed
2 cloves garlic
¼ cup Arbequina olive oil
Chile-Garlic Butter
1 pound butter, softened
½ cup hot sauce
½ cup finely grated Parmesan
½ cup minced garlic
2 tablespoons anchovy syrup
2 jalapeños, diced small
2 Fresno chiles
½ bunch scallions, thinly sliced
2 tablespoons house boil-spice
2 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
To Assemble and Serve
24 large Apalachicola oysters
1 cup finely grated Parmesan
Chopped parsley
lemon wedges


For the Breadcrumbs:
Heat oven to 275ºF. In a food processor, pulse bread until mostly fine but slightly coarse. Transfer to mixing bowl. Add garlic and olive oil to processor and process until smooth. Add garlic mixture to bread crumbs, toss until combined, and season with salt. Spread seasoned crumbs evenly on a sheet tray and slide in oven. Bake breadcrumbs, rotating pan periodically, until golden brown; let cool.

For the Chile-Garlic Butter:
In a large bowl, whisk together all ingredients until combined.

To Assemble and Serve:
Prepare and heat grill. Shuck oysters and disconnect from the bottom of shell, draining excess liquor. Spread a scant tablespoon Chile-Garlic Butter over each oyster and sprinkle with Parmesan. Place oysters on grill, cover, and cook 3 to 5 minutes, until bubbling. Gently transfer oysters to serving vessel and finish with generous pinch of Breadcrumbs and a little parsley. Serve with lemon wedges.