Grilled Oysters with Chipotle Mango Salsa
Chipotle Herb Butter
4 oz. unsalted butter, at room temperature
1 Tbsp. minced chives or shallot
1 Tbsp. minced cilantro
1 tsp. lemon zest
1/2 tsp. smoked paprika
1/8 tsp. ground chipotle
Chipotle Mango Salsa
3/4 cup finely diced fresh mango
3 Tbsp. finely diced red bell pepper
2 Tbsp. fresh lemon juice
1 Tbsp. fresh lemon zest
3 Tbsp. minced cilantro
1 tsp. minced chipotle in adobe
16 raw, whole oysters
Preheat grill to medium-high.
- Herb Butter: Blend together butter, parsley, cilantro, lemon zest, paprika and chipotle pepper. Refrigerate until ready to use.
- Mango Salsa: In a bowl, toss together, mango, red bell pepper, lemon juice and zest, cilantro, chipotle, salt and toss gently. Cover and refrigerate until ready to use.
- To Grill Oysters: Scrub oysters well. Pat dry. Using an oyster knife or screwdriver, pry up to shell gently at the hinge, making sure not to lose any oyster liquid within oyster. Using a knife, cut the muscles connecting the oyster to the inside of its shell. Top each oyster with 1 tsp. of herbed butter and place on the baking sheet on grill, with the lid down. Cook oysters 2-3 minutes until butter is melted.
- Serve each cooked oyster topped with 2 tsp. Mango Salsa.
Yield: 4 servings
Portion: 4 oysters