The Gulf of Mexico produces some of the world’s best oysters, so it was a no-brainer for this round of recipe development. I picked out a dozen beautiful oysters from a local seafood market, Tony’s Seafood and made a simple wine butter featuring Jay D’s Blanc du Bois that complemented the natural flavor of the oysters. Simple, delicious, and quite the treat!
Chargrilled Oysters in Blanc Du Bois Butter
1 dozen(12) Gulf oysters, shucked and on the halfshell
1 stick butter, unsalted
½ cup Parmesan cheese
2 Tbs chives, minced
½ cup Jay D’s Blanc du Bois
1 Tbs fresh garlic, minced
1 stick butter, unsalted
½ cup Parmesan cheese
2 Tbs chives, minced
½ cup Jay D’s Blanc du Bois
1 Tbs fresh garlic, minced
For the Blanc du Bois Butter:
Allow butter to soften and combine with parmesan, chives, Jay D’s Blanc du Bois and garlic. Mix very well then put in fridge to harden.
Shuck oysters and leave on half shell. Add 1 tablespoon of butter to each oyster and grill or broil until butter is bubbly and slightly browned.
Allow butter to soften and combine with parmesan, chives, Jay D’s Blanc du Bois and garlic. Mix very well then put in fridge to harden.
Shuck oysters and leave on half shell. Add 1 tablespoon of butter to each oyster and grill or broil until butter is bubbly and slightly browned.
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