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Categories: Appetizers, Fish and shellfish

Roasted oysters with chipotle butter

Roasted oysters with chipotle butter
Los Angeles Times

We were wandering south along Tomales Bay a couple of months ago and stopped in for oysters at a little place called Marshall Store. I ordered up a dozen raw, and an icy Sierra Nevada. And then, just on a ... Read more

Total time: 35 minutes | Serves 6 to 8
  • 6 tablespoons butter
  • 3 teaspoons coarsely chopped garlic
  • 2 to 5 canned chipotle peppers plus 1 1/2 tablespoons adobo (liquid reserved from the can)
  • 4 cups rock salt
  • 2 dozen oysters

Step 1Heat the oven to 450 degrees. Melt the butter in a small skillet. In a blender, puree the garlic, 2 chipotles and the adobo until smooth. With the blender running, add the butter. Taste the butter and blend in additional chipotles if desired. Spoon the mixture into a bowl and set aside to cool.

Step 2Spread the rock salt in the bottom of a jellyroll pan. Place the oysters, cup-side down, on the rock salt. Roast until the oysters begin to open, 8 to 10 minutes.

Step 3Remove the oysters from the oven and open them, separating the muscle at the top and the bottom and discarding the flat top shell. Spoon about one-half teaspoon of the chipotle butter mixture onto each oyster and then return them to the oven until the butter melts and the oyster plumps and firms, about 3 minutes. Serve immediately.

Each serving:
102 calories; 2 grams protein; 3 grams carbohydrates; 0 fiber; 9 grams fat; 6 grams saturated fat; 33 mg. cholesterol; 84 mg. sodium.
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