Best 2 Grilled Oysters With Chipotle Butter Recipes

Indulge in a tantalizing journey of flavors with our grilled oysters, a true testament to the culinary magic that awaits you in this collection of recipes. Embark on a voyage of taste sensations, starting with the "Grilled Oysters with Chipotle Butter," where the smokiness of grilled oysters harmonizes beautifully with the spicy kick of chipotle butter, creating a symphony of flavors that will set your taste buds ablaze. The "Grilled Oysters with Garlic Butter" offer a more classic yet equally captivating experience, with the aromatic embrace of garlic butter enhancing the natural brininess of the oysters. For those seeking a touch of elegance, the "Grilled Oysters with Champagne Butter" elevate the dish to new heights, combining the effervescence of champagne with the richness of butter for an unforgettable taste. And for the adventurous souls, the "Grilled Oysters with Bacon and Blue Cheese" introduce a delightful interplay of salty bacon, tangy blue cheese, and the briny essence of oysters, resulting in a symphony of flavors that is sure to captivate your senses.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED OYSTERS WITH HOT-SAUCE BUTTER

Grilled Oysters With Hot-Sauce Butter image

Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest. Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy. If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor. To make a whole meal out of them, serve them with some grilled bread and a simple salad.

Provided by Tejal Rao

Time 30m

Yield Serves 4

Number Of Ingredients 6

Ingredients

8 ounces butter
3 tablespoons Crystal hot sauce
1 small garlic clove
1 lemon, zested, then cut into wedges
1 anchovy
48 oysters

Steps:

In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 31 grams, Fat 60 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 959 milligrams, Sugar 1 gram, TransFat 2 grams

WOOD-GRILLED OYSTERS IN CHIPOTLE VINAIGRETTE

Wood-Grilled Oysters in Chipotle Vinaigrette image

It used to be that you could buy and eat oysters only in months with an "R" in them. That's because during the summer months of spawning, wild oysters develop an "off" flavor. Transporting oysters in hot weather, before the days of refrigerated trucks, was also problematic. Today, about 80 percent of oysters are farm-raised in submerged nets, dining on plankton in carefully controlled marine environments. They spawn at different times during the year, so there's always a variety available that's good to eat. When ready, they're harvested and shipped by air to seafood markets. If you're not comfortable shucking oysters at home, have the fishmonger shuck them for you and ask him or her to give you a half shell for each oyster. In this recipe, you'll get smoky flavor from two sources: the wood-grilling technique and the chipotle chile in the vinaigrette.

Provided by Karen Adler

Yield Serves 6

Number Of Ingredients 10

Ingredients

3 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 canned chipotle chiles in adobo sauce, very finely chopped
2 tablespoons adobo sauce from the can
1/2 teaspoon salt
2/3 cup olive oil
Freshly ground black pepper to taste
36 oysters, shucked, on the half shell
1 cup hickory or mesquite chips soaked in water for 1 hour for a charcoal grill, or 1/2 cup dry wood chips in a smoker box or an aluminum foil packet poked with holes for a gas grill

Steps:

1. Prepare a hot fire in a grill.
2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.

Tips:

Choose fresh oysters: Look for oysters that are tightly closed and have a briny, fresh smell. Avoid any oysters that are open or have a foul odor.
Prepare the oysters properly: Before grilling, scrub the oysters clean with a stiff brush. Remove any barnacles or grit from the shells. Then, shuck the oysters carefully, taking care not to spill any of the oyster liquor.
Use a hot grill: The grill should be preheated to high heat before you start cooking the oysters. This will help to prevent them from sticking to the grill grates.
Cook the oysters quickly: Oysters only take a few minutes to cook. Overcooking them will make them tough and rubbery. Cook them for 2-3 minutes per side, or until the shells start to open.
Serve the oysters immediately: Grilled oysters are best served immediately, while they are still hot and juicy. You can serve them with a variety of dipping sauces, such as mignonette sauce, cocktail sauce, or hot sauce.

Conclusion:

Grilled oysters are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a special occasion. With a little bit of preparation, you can enjoy grilled oysters that are cooked to perfection. So next time you're looking for a seafood dish that is both flavorful and impressive, give grilled oysters a try.