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The anise or licorice flavor of the absinthe pairs quite well with oysters providing a welcoming change of pace from traditional mignonnette sauces.
The anise or licorice flavor of the absinthe pairs quite well with oysters providing a welcoming change of pace from traditional mignonnette sauces.—dominicc
oysters, shucked, shells and water reserved
cup butter, melted
shallots, medium, minced
garlic cloves, minced
teaspoon salt, kosher
teaspoon cayenne pepper
cup flat leaf parsley, chopped
- 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