Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 19 minutes; Cook: 8 minutes; Stand: 5 minutes. Ingredients:
3 dozen small to medium apalachicola oysters |
kosher salt |
3 tablespoons peanut oil |
4 small jalapeño chiles |
2 tablespoons lime zest |
2 tablespoons fresh lime juice |
1/2 cup chopped fresh cilantro leaves |
1 cup unsalted butter, softened |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Shuck oysters. Discard the top shell; keep oysters in the deeper bottom shell. Arrange oysters over kosher salt in a jellyroll pan.
2. 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.
3. 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.)
4. Bake oysters at 450° for 8 minutes or until the edges of the oysters begin to curl.
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