Broiled Oysters with Chili-Hibiscus Butter
Happy February! This month brings about Valentine’s Day. Even though it’s a silly corporate holiday, it’s nice to have earnest celebrations to mark the passage of time. Whether you are celebrating yourself or some loved ones, take a moment to treat yourself mid-month. This oyster dish is a fun way to get in the spirit of the season! The pink color fits the mood, and the chilis and the oysters are classic aphrodisiacs that pair well together. Hibiscus pulls double duty here: it acts similarly to a citrus component like lemon on the dish, and the added texture works in place of breadcrumbs. The dish is otherwise kept quite simple to retain the integrity of the oysters.
This recipe requires that you already know how to shuck oysters. If you are trying at home for the first time, I’ve linked a great quick video from America’s Test Kitchen here. You can watch it about five times before most videos would even get to the point. Practice makes perfect, so there’s no better time to start shucking than now.
Oysters with Hibiscus-Chili Butter
Ingredients:
1/4 cup dried hibiscus, rehydrated with boiling water
1 thai bird chili, sliced very thinly into rounds
1/2 small garlic clove, pressed (optional)
small pinch of salt
4 tablespoons unsalted butter, room temperature
12 oysters, freshly shucked and reserved on half shell with juices
Procedure:
Preheat broiler
Reserving the hibiscus liquid, squeeze your rehydrated hibiscus out with your hand. Chop the pieces until they are very fine (minced would be ideal).
Mix the minced hibiscus, chili, garlic, and salt with the unsalted butter. Mix using a rubber spatula until each ingredient is well incorporated. If desired, add a small splash of the hibiscus tea to turn your compound butter a pink hue. Taste and adjust the butter if necessary.
Evenly distribute the butter among the oysters on a rimmed half baking sheet. Broil until butter is bubbling, about 2-3 minutes, then serve immediately.
Did you give it a try? Let me know what you think!
