Grilled Oysters with Chorizo Butter

 

If you're planning a beach-side picnic, you'll have to have oysters. So keep it simple. Make the chorizo butter the night before, get fresh oysters on your way to the beach, and light the grill just as the sun is setting. These grilled oysters come straight off the menu at The Marshall Store in Tomales Bay, California. Both the place and the preparation are oyster nirvana.

What you will need

6 tablespoons unsalted butter at room temperature

3 ounces dry cured Spanish chorizo, casings removed and chopped in 1/2-inch pieces

2 teaspoons olive oil

1 clove garlic, peeled and minced

1/2 teaspoon smoked paprika (optional depending on the flavor of the chorizo)

1/8 teaspoon cayenne pepper (optional depending on the flavor of the chorizo)

18 large oysters, scrubbed clean

rock salt (for serving plate, optional)

lime wedges (to taste)

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