Ostiones Asados con Mantequilla de Tocino, Bourbon y Jengibre

Grilled Oysters with Bacon Butter, Bourbon and Ginger

Fuel Type: Gas or Coal

  • SERVINGS: 4 TO 6

  • PREPARATION TIME: 10 MIN.

  • COOKING TIME: 3 MIN.

INGREDIENTS

  • BUTTER

    • 1 strip of bacon
    • 115 grams (1 stick) of unsalted butter, softened
    • 2 tablespoons of fresh ginger, peeled and chopped
    • 1 tablespoon of bourbon
    • 1 teaspoon of chopped fresh mint leaves
    • ¼ teaspoon coarse sea salt

    • 2 dozen large fresh oysters

    • Optional Special Accessory: Oyster Knife

INSTRUCTIONS

  1. In a large skillet over medium heat, fry the bacon until crisp (6-8 minutes), turning occasionally. Drain on paper towels, reserving 1 teaspoon of the rendered fat from the skillet. Chop the bacon into very small pieces and place them in a bowl along with the reserved fat and the remaining butter ingredients. Using a fork, stir vigorously until well combined. Spoon the butter mixture onto a sheet of waxed paper, placing it with the side closest to your hands. Fold the paper over the butter and roll it into a cylinder, smoothing it as you roll. Twist the ends to seal and wrap tightly. Refrigerate until firm (at least 2 hours). Remove from the refrigerator 5 minutes before cooking and cut into 1/2-1 teaspoon pieces (depending on the size of the oysters).
  2. Prepare the grill for direct medium-high heat (200-260 °C).
  3. Place each oyster flat-side up on a folded kitchen towel. Locate the small opening between the two shells, near the hinge, and pry it open with an oyster knife. Be careful not to spill the delicious oyster juice in the lower shell. Separate the meaty portion from the upper shell, then gently slide the knife underneath to separate it from the lower shell. Discard the flatter upper shell and keep the oyster and juices in the deeper lower shell. Place a pat of the prepared butter on top of each oyster.
  4. Grill the oysters with Over direct medium-high heat , with the lid closed, cook until the juices begin to bubble, the butter melts, and the edges of the oysters begin to curl (3-4 minutes). Using tongs, transfer the oysters in their shells to a heatproof serving platter. Serve immediately.
Back to blog