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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
- 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
- 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.
- In a saucepan over medium low heat: add butter, shallots, and reserved oyster water. Cook until the shallots soften, about 3 of 4 minutes.
- Add garlic, parsley, salt, and cayenne, cook for about a minute more.
- Off heat, stir in absinthe.
- Add one oyster to each half shell and top with 1 tablespoon of butter mixture.
- Carefully- place on grill for about 5 minutes. Serve immediately.
- This recipe was entered in the contest for Your Best Way to Prepare Oysters
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.