Spice: Flavors of the Eastern Mediterranean
By Ana Sortun
An explosion of flavor in ingenious Arabic-Mediterranean recipes from Chef Ana Sortun, StarChefs.com's 2003 Boston Rising Star and James Beard Award-winning chef of Oleana in Cambridge, Massachusetts.
|Grilled Oysters With Spicy Garlic Butter and Parmesan|
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By Steven McHugh
1 teaspoon olive oil
2 tablespoons minced garlic
1 pound unsalted butter, softened
1 tablespoon red pepper flakes
1 tablespoon chopped fresh thyme
24 oysters, shucked
¾ cup grated parmesan cheese
Preheat a grill or grill pan to high. Add the olive oil to a small sauté pan over medium heat. Sauté the garlic for 1 minute then remove the pan from the heat and let cool. Using an electric mixer, combine the butter, cooled garlic, red pepper flakes, and thyme. Mix at low speed until thoroughly combined and season with salt.
Top each oyster with 1 tablespoon of garlic butter and put on the hottest part of the grill, shell side down. Let the butter melt over the oyster and then top each with ½ tablespoon of parmesan cheese. Grill the oysters for an additional 1 to 2 minutes. Remove from the grill and serve immediately.
Adapted by Starchefs.com
Yield: 4 Servings
Prep Time: 15 minutes.
Cook Time: 10 minutes.
Round out the Meal:
With micro greens and low-acid vinaigrette.
Serve with a chilled, minerally South African Sauvignon Blanc.