Cochon’s Grilled Oysters with Garlic-chile Butter

Step 1

Cut the butter into 1-inch cubes and allow it to soften to room temperature.

Step 2

Mince the garlic, anchovy, and lemon zest (or mash in a mortar and pestle), and then fold in the butter, lemon juice, garlic chili sauce, red pepper flakes, cayenne, and salt.

Step 3

Roll the butter into a log, wrap with plastic and refrigerate until needed.

Step 4

Open the oysters as you would for oysters on the half shell, discarding the top shells.

Step 5

Place 1-tablespoon slice of the chilled compound butter on each oyster and place on a hot grill until oysters begin to bubble and the oyster curls up around the edges, 6 to 10 minutes.

Step 6

Melt a few tablespoons of butter to put on the oysters after they are grilled in case some of the butter spills out of the shells.

Step 7

Serve immediately, with wedges of fresh lemon, if desired.