Grilled oysters in smoky spiced garlic butter

Serves 4, as a starter Starters and mains

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Method

Mix the softened butter, cheese, garlic, lemon zest and juice, paprika,cayenne, salt and hot sauce together in a large bowl. Use a fork to mash it into a smooth mixture. Empty the bowl onto a piece of clingfilm, big enough to hold the butter, then roll it into an even sausage- shape, around 2cm thick. Chill until ready for cooking.

Opening oysters can be tricky – even trickier after a few drinks by the barbecue with lots of people watching you, so open the oysters just before your guests arrive and make sure the oyster is completely detached from the shell to help with eating later. If you have not done this before, ask your fishmonger to show you (or refresh your memory with tutorials available online). You will need an oyster knife.

Remove the grill from the barbecue and light. Get your charcoal to the point where you cannot hold your hand over the heat for more than 10 seconds. Place the shucked oysters, cup-shell down, on the cold grill.

Being careful to get them to remain upright so they don’t spill their contents, add a 1cm thick disc of the flavoured butter to each oyster. Carefully lower the oyster-laden grill onto the barbecue. Depending on the heat, it will take 3–6 minutes before the butter is bubbling and this means the oyster is poached to perfection.

Using tongs, move each oyster to a serving platter. Sprinkle with parsley and a dusting of paprika and serve with lemon wedges and crusty bread.

This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.