Contrary to conventional technique, chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook.
Featured in: Menu: Chef José Andrés’ Fourth of July
Grilled Oysters
Contrary to conventional techniques, chef José Andrés promotes smoke coming from the coals for these grilled oysters by flicking melted butter around them as they cook.
Yield: serves 4
Time:
10 minutes
Ingredients
- 2 dozen oysters
- 4 tbsp. unsalted butter, melted
- 1⁄4 tsp. freshly ground black pepper
- 1⁄4 tsp. ground mace
Instructions
- Using an oyster knife, shuck the oysters, leaving them in their rounded bottom shells; discard the flat top shells.
- Light a grill. Place the oysters on the grill and while the oysters are cooking, use a pastry brush to flick the butter onto oysters to create smoke around them; cook until just done and plump, 2 to 3 minutes. Season with pepper and mace and serve immediately.