Broiled Oysters with Fermented Chili Butter
Thomas J. Story
Freshly shucked oysters, spiked with spicy sweet chili butter and broiled until bubbling and hot, are an appetizer that’s tough to beat.
This recipe and others like it can be found in our story about Ojai restaurant Rory's Place, "Two Sisters Are Harnessing Ojai’s Bounty to Create the California Restaurant of Our Dreams," originally published in Sunset's 2022 Wellness Issue.
How to Make It
1
Combine butter, garlic, hot sauce, vinegar, honey, and salt in a food processor and blend until smooth. Transfer this compound butter to a container and chill.
2
Place oysters on a tray lined with rock salt. Place 1 1⁄2 tsp. compound butter on each oyster.
3
Place tray in the hottest part of a wood-fired oven or under a broiler until the butter begins to caramelize. Cooking time will vary widely in a wood-fired oven, so keep an eye on the oysters. Under a broiler the oysters will be ready in about 5 minutes. Enjoy piping hot!
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Ingredients
8 oz unsalted butter, softened
4 cloves garlic
¼ cup hot sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp kosher salt
24 shucked oysters
Directions
1
Combine butter, garlic, hot sauce, vinegar, honey, and salt in a food processor and blend until smooth. Transfer this compound butter to a container and chill.
2
Place oysters on a tray lined with rock salt. Place 1 1⁄2 tsp. compound butter on each oyster.
3
Place tray in the hottest part of a wood-fired oven or under a broiler until the butter begins to caramelize. Cooking time will vary widely in a wood-fired oven, so keep an eye on the oysters. Under a broiler the oysters will be ready in about 5 minutes. Enjoy piping hot!
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