Garlic and butter always go well with seafood and that includes fresh South Carolina oysters.
Photo by Michael Phillips
SERVES 2–4
2 sticks unsalted butter, room temperature
1 shallot, minced
3 cloves garlic, minced
¼ cup parsley, finely chopped
1 tablespoon white wine
Kosher salt
Fresh ground black pepper
Coarse kosher salt, for lining
2 dozen fresh oysters in the shell, washed
Crusty bread, for serving
Lemon slices, for garnish
In a medium bowl, combine butter, shallot, garlic, parsley, wine, salt and pepper. Mix until well combined. Place a large piece of plastic wrap on a work surface and spread the butter mixture down the center—leaving room on each end. Fold the plastic over the mixture and form an even-sized log. Twist plastic on both ends and place in refrigerator for two hours until firm. (Or place in freezer for 30–40 minutes.)
Spread coarse salt onto the bottom of a rimmed, broiler-proof baking sheet. Shuck oysters, reserving the oyster in the bottom shell. Discard top shell. Lightly press the oysters into the salt base—keeping level. Top each oyster with a slice of the butter. Broil until the butter is melted and bubbling around the edges, about 6–8 minutes. Serve immediately with crusty bread and lemon slices.
___
Related Stories
Can’t get enough fresh S.C. seafood? Neither can we. Don’t miss these recipes found exclusively at SCLiving.coop/food/chefbelinda.
The world is your oyster—Oyster season is officially here. Make the most of it with four delicious recipes from Chef Belinda Smith-Sullivan.
Cooking up Carolina crab—Peak season for blue crab is October to January, so why not add these delicious recipes to the menu for your next oyster roast?
Carolina crab cakes—Discover how easy it is to make this family favorite at home.
Freezing crab cakes—Everybody loves crab cakes, but not everyone knows how easy they are to make and freeze for future use. Chef Belinda demonstrates how to do it in this how-to video.
The best of South Carolina shrimp—What goes good with oyster and crab. Shrimp! Try these recipes to complete your seafood trifecta.
Deveining shrimp—Let Chef Belinda show you how professional chefs peel and devein shrimp in this how-to cooking video.