Oyster

Grilled Oysters With Sichuan Chili Butter

April  1, 2022
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Photo by JULIA GARTLAND. PROP STYLIST: VERONICA OLSON. FOOD STYLIST: ERICKA MARTINS.
  • Prep time 10 minutes
  • Cook time 5 minutes
  • makes 1 to 2 dozen oysters
Author Notes

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

What You'll Need
Watch This Recipe
Grilled Oysters With Sichuan Chili Butter
Ingredients
  • For the Sichuan chili oil:
  • 1 cup neutral-flavored oil, such as canola or grapeseed
  • 1 cinnamon stick
  • 4 bay leaves
  • 1 teaspoon whole cloves
  • 1 teaspoon Sichuan peppercorns
  • 2 whole star anise
  • 3 cloves garlic, minced
  • 1/4 cup Sichuan chili flakes
  • 1 pinch kosher salt
  • For the Sichuan chili butter and oysters:
  • 1/4 cup brown sugar
  • 4 garlic cloves, minced
  • 1/4 cup Sichuan chili oil
  • 1/2 pound unsalted butter, softened to room temperature
  • 1 to 2 dozen large raw oysters, cleaned and shucked
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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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Chef Melissa King is best known as the winner of Bravo’s Top Chef All-Stars: Los Angeles Season 17 and the winner of All-Star’s Fan Favorite. She is a judge on Top Chef Season 18 and Top Chef Amateurs. With over 15 years in the industry, King has helmed several Michelin-starred kitchens in San Francisco (Campton Place, Luce, and The Ritz Carlton Dining Room) under acclaimed names such as Dominique Crenn and Ron Siegel. As a proud Asian-American, queer woman, King has a passion for supporting the community, including donations to Asian Americans For Equality, Asian Youth Center, The Trevor Project, and National Black Justice Coalition. Along with being a chef entrepreneur, television personality, activist, model, and brand partner, she actively participates in speaking panels supporting women’s empowerment, sustainability, food education, and entrepreneurship. 

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