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
Ingredients
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24
oysters, shucked, shells and water reserved
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1/2 cup
butter, melted
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2
shallots, medium, minced
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3
garlic cloves, minced
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1/2 teaspoon
salt, kosher
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1/4 teaspoon
cayenne pepper
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1/2 cup
flat leaf parsley, chopped
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4 ounces
absinthe
Directions
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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.
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In a saucepan over medium low heat: add butter, shallots, and reserved oyster water. Cook until the shallots soften, about 3 of 4 minutes.
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Add garlic, parsley, salt, and cayenne, cook for about a minute more.
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Off heat, stir in absinthe.
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Add one oyster to each half shell and top with 1 tablespoon of butter mixture.
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Carefully- place on grill for about 5 minutes. Serve immediately.
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