Drunken Grilled Oysters

By • January 26, 2010 • 0 Comments

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Author Notes: The anise or licorice flavor of the absinthe pairs quite well with oysters providing a welcoming change of pace from traditional mignonnette sauces. dominicc

Serves 4

  • 24 oysters, shucked, shells and water reserved
  • 1/2 cup butter, melted
  • 2 shallots, medium, minced
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt, kosher
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup flat leaf parsley, chopped
  • 4 ounces absinthe
  1. Prepare charcoal or gas grill for direct cooking at medium-high heat, you should be able to hold your hand over the grill for 5-6 seconds.
  2. In a saucepan over medium low heat: add butter, shallots, and reserved oyster water. Cook until the shallots soften, about 3 of 4 minutes.
  3. Add garlic, parsley, salt, and cayenne, cook for about a minute more.
  4. Off heat, stir in absinthe.
  5. Add one oyster to each half shell and top with 1 tablespoon of butter mixture.
  6. Carefully- place on grill for about 5 minutes. Serve immediately.
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Tags: absinthe, barbecue

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