Oysters with Scribe Verjus Mignonette and Grilled Oysters with Calabrian Chili Butter Recipe

Oysters with SCRIBE Verjus Mignonette

1 dozen raw oysters, shucked

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Verjus Mignonette

1 small shallot, diced
1/2 cup verjus
Freshly ground black pepper
Wedged lemons for serving

 

Place the diced shallot into a small bowl. Cover with the verjus, and a few cracks of black pepper. Serve with a small spoon and enjoy spooned over fresh oysters with a squeeze of lemon.

 

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Grilled Oysters with Calabrian Chili Butter

1 dozen, medium sized oysters on the half shell, shucked

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Calabrian Chili Butter

2 sticks of butter, softened
2 tablespoons Calabrian chili, chopped
Zest of 1 lemon
1 clove of garlic, microplaned or chopped
1/4 teaspoon salt
Freshly ground black pepper
Combine all of the ingredients in a small bowl and mix to combine.
1/2 cup toasted breadcrumbs
1 tablespoon chopped fennel fronds

 

In a small bowl, mix to combine the bread crumbs and fennel.

To make the grilled oysters spoon a small dollop of butter onto each oyster and set on the grill, round side down.
Alternatively, place onto a sheet tray lined with salt and under a broiler.

Grill the oysters for about 5 minutes, until the liquid is bubbling, the butter is melted, and the oyster is opaque.
Carefully use tongs to remove the oysters from the grill, they will be hot! Spoon the herby breadcrumbs on top and enjoy while they’re warm.