Prep: 19 minutes; Cook: 8 minutes; Stand: 5 minutes.

Recipe by Coastal Living September 2009

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Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shuck oysters. Discard the top shell; keep oysters in the deeper bottom shell. Arrange oysters over kosher salt in a jellyroll pan.

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  • Heat oil in a small skillet over high heat. Add jalapeños, and cook 2 to 4 minutes, turning occasionally, until skin is golden and blistered. Transfer jalapeños to a small bowl, and cover with plastic wrap. Let stand 5 minutes.

  • Peel and seed jalapeños; finely chop, and place in a medium bowl. Add lime zest and next 5 ingredients, stirring to combine. Top each oyster with 1/2 teaspoon butter mixture. (Store remaining butter in refrigerator.)

  • Bake oysters at 450° for 8 minutes or until the edges of the oysters begin to curl.

Source

13 Mile Oyster Company, Apalachicola, Florida

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