If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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