Citrus Chile Butter, Grana Padano PDO, Breadcrumbs, Lemon, Parsley
Chef Marcus Jacobs of Seafood Sally's | New Orleans
Yield: 12 oysters
Adapted by StarChefs | September 2022 | Photo: SAM HANNA
INGREDIENTS:
Citrus-Chile Butter:
2 pounds butter
1 cup chopped garlic
1 cup chopped shallots
Zest of 4 lemons
¼ cup Worcestershire sauce
2 teaspoons picked rosemary
To Assemble and Serve:
Yield: 12 oysters
12 oysters on the half shell
1 cup Ambrosi Grana Padano PDO
½ cup breadcrumbs
Lemon wedges
Chopped parsley
Toasted bread
METHOD:
For the Citrus-Chile Butter:
In a saucepot over medium heat, melt butter. Add garlic and shallots. Cook until shallots are soft and translucent, approximately 10 minutes. Remove from heat and stir in remaining ingredients. Let cool.
To Assemble and Serve:
Prepare and heat a charcoal grill. Spoon 1 tablespoon Citrus-Chile Butter over each oyster. Sprinkle with Grana Padano and breadcrumbs. Grill until oysters are cooked through and tops have browned, approximately 8 minutes. Serve with lemon wedges, parsley, and toasted bread.
