These simple to prepare delights elevate the delicate flavor of local oysters to a completely new level with help of fragrant wood smoke and brown butter with a hint of spice. Perfect for a bonfire gathering on the beach or on your backyard grill for dinner; this is truly a local’s favorite.
Executive Chef Levon Wallace The Harbor View Hotel & Resort 131 North Water Street, Edgartown, MA 508-627-7000 www.harbor-view.com
- eight ounces unsalted butter (two sticks), cut into cubes and kept cold
- one sprig fresh rosemary
- ¼ cup Worcestershire sauce
- Juice and zest of one lemon (zest reserved)
- ½ teaspoon cayenne pepper
- ½ teaspoon cracked black pepper
- Salt (optional)
- 24 local oysters, scrubbed and rinsed of sand
- 2 tablespoons chopped parsley (combined with zest from above)
- Rock salt & apple wood or other fruit wood smoking chips (optional)
- Kitchen torch (optional)
- Heat a small, heavy bottomed sauce pot over medium-high heat. Add cubed butter all at once.
- When the butter begins to brown and becomes fragrant and nutty, add rosemary, Worcestershire sauce and lemon juice to stop the browning process. Reduce heat to low and continue to whisk one minute.
- Season with cayenne, cracked pepper and salt if needed. Reserve warm.
- Preheat a gas or wood grill to high on one side and low on the other.
- Using tongs and working in batches of six, place oysters cup side down directly on the high heat side of the grill. After about a minute or so, you will notice the oysters starting to simmer out some of their ‘liquor’ or slightly open their shells; immediately move oysters to the low heat side of the grill.
- Using a heavy kitchen towel and a oyster knife, carefully remove the top shell of the oyster; separating the abductor muscle from the shell and retaining as much ‘liquor’ as possible. Set oysters aside.
- On a heat resistant platter, lightly torch wood chips releasing fragrant smoke and scatter with rock salt. Arrange oysters on the smoky wood/salt mixture. Stir house butter to combine and spoon generously over oysters. Sprinkle with chopped parsley and lemon zest and serve with lemon wedges on the side.