Grilled Oysters With Sichuan Chili Butter

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.