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Grilled Oysters with Chorizo Butter

Makes 2 dozen oysters Lightly smoky, salty and bright - these oysters are just the right bite to kick off a meal by the fire. When you’re back home in your kitchen prepare the butter then refrigerate or freeze into an easy to slice log. Serve with plenty of lemon and a bit of fresh parsley if you’re feeling particularly fancy. 2 ounces cured chorizo, diced 4 ounces butter, room temperature 2 dozen oysters 1 lemon, cut into wedges Add the diced chorizo to the bowl of a food processor and pulse until finely chopped. Add the butter then blend until completely smooth, about 1 minute. Taste and add salt if needed. Add the chorizo butter to a sheet of plastic wrap. Roll up the butter in the wrap into a 1-inch wide log. Refrigerate up to 1 week before your outdoor adventure. Freeze the butter for up to 3 months. On the campsite build a fire with plenty of hot coals. Place a grill grate or metal rack over the coals, balanced between two small logs for stability. Add the oysters then wait for them to pop open, about 2 to 3 minutes. As soon as the oysters pop they are ready to serve. Carefully take off the top shell and use a small knife to release the oyster from the bottom shell. Add a bit of the chorizo butter and a squeeze of lemon then serve right away.

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