Elevate your New Year’s Eve appetizer game with these ultra fancy BBQ Oysters bathed in a tasty Green Chile and Garlic compound butter.
4 tablespoons butter, room temperature
1 tablespoon Rio Luna Organic Diced Green Chiles
1 tablespoon chopped parsley
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 fresh raw oysters, scrubbed clean
1 lemon, cut into wedges
Mash butter, green chiles, parsley, garlic, salt, and pepper together with a fork until combined.
Heat a gas or charcoal BBQ grill to high heat. Place unopened oysters on the grill in a way that they won’t tip over and spill all their juice once they open.
Grill until the shells pop open, about 2-3 minutes. Any oysters that don’t open after three minutes should be discarded.
Carefully transfer to a plate using grilling gloves or a kitchen towel. Slide top off with an oyster knife and make sure oyster is separated from shell. Remove any broken shells from the oyster and immediately top with a small spoonful of green chile butter.
Place on a plate with a thick layer of kosher salt to hold the oyster upright. Once butter has melted into the oyster, eat warm with bread.
Heat a gas or charcoal BBQ grill to high heat.
Shuck oysters and place them on a kosher salt-lined plate so the juices don’t spill. Top each oyster with a small spoonful of green chile butter.
Place oysters on the grill, being careful to not tip them. Grill for 2-3 minutes or just until they start to bubble and butter is melted.
Serve immediately with warm bread.