Grilled Oysters With Sichuan Chili Butter
- Prep time 10 minutes
- Cook time 5 minutes
- makes 1 to 2 dozen oysters
I’ve been making chili oil for my family for years. Chili oil is a popular condiment that’s found in most Chinese households and is used on everything from dumplings to noodles. This classic grilled oyster dish is reimagined with a Sichuan chili butter—made using my family’s chili oil recipe—to give these oysters a mouth-tingling finish. Any leftover chili butter can be stored in an air-tight container in the refrigerator for several weeks and used as a topping for roasted vegetables, fish, or meats. —Melissa King
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2022 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
- For the Sichuan chili oil:
neutral-flavored oil, such as canola or grapeseed
whole star anise
cloves garlic, minced
Sichuan chili flakes
- For the Sichuan chili butter and oysters:
garlic cloves, minced
Sichuan chili oil
unsalted butter, softened to room temperature
1 to 2
dozen large raw oysters, cleaned and shucked
- Make the Sichuan chili oil: In a small saucepan, heat the oil, cinnamon stick, bay leaves, whole cloves, Sichuan peppercorns, and star anise over high heat until toasted and fragrant. Using a fine mesh skimmer or spider, remove and discard the spices. Reduce the heat to medium-low and add the garlic. Cook, stirring occasionally, until the garlic is golden-brown, about 2 to 3 minutes. Remove the saucepan from the heat and add the Sichuan chili flakes; continue stirring, taking care not to burn the chilies. Season with salt and let the oil cool to room temperature before transferring to a bowl; set aside until ready to use. This recipe yields about 1 cup; any remaining chili oil can be stored in an airtight container in the fridge for up to 2 weeks.
- Prepare the Sichuan chili butter: In a stand mixer or medium bowl, mix the brown sugar and grated garlic into the cooled chili oil. Combine the mixture slowly with softened butter until fully incorporated; set aside in the refrigerator until needed.
- To grill the oysters: Heat your grill to medium-hot. Place 1 teaspoon of Sichuan chili butter on each shucked oyster. Using tongs, carefully arrange the oysters in the grates, shell-side down on the grill. Grill until the butter melts and the oysters begin to bubble and char, about 1 to 2 minutes. Remove from the grill and transfer to a plate. Repeat with any remaining oysters. Serve immediately.
- To oven-broil the oysters: Arrange your oven rack to the top and preheat your broiler on high. Place 1 teaspoon of Sichuan chili butter on each shucked oyster. Carefully arrange the oysters on a baking sheet, shell-side down. Cook until the butter melts and the oysters begin to bubble and char, about 1 to 2 minutes. Remove from the oven and transfer to a plate. Repeat with any remaining oysters. Serve immediately.
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