Channel: Food52

Category: Howto & Style

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Description: This one-bite appetizer from Chef Melissa King packs a punch. She’s slathering oysters with spicy, garlicky butter—inspired by the Sichuan chili oil she put on everything as a kid—before grilling them up. To serve alongside: a fizzy citrus sipper, starring Maker’s Mark 46® bourbon and Champagne (because what could be more classic than oysters + something sparkly?). This video is made in partnership with Maker’s Mark®. GET THE RECIPE ►► f52.co/3uU91is PREP TIME: 10 minutes COOK TIME: 5 minutes SERVES: 1 to 2 dozen oysters INGREDIENTS For the Sichuan chili oil: 1 cup neutral-flavored oil, such as canola or grapeseed 1 cinnamon stick 4 bay leaves 1 teaspoon whole cloves 1 teaspoon Sichuan peppercorns 2 whole star anise 3 cloves garlic, minced 1/4 cup Sichuan chili flakes 1 pinch kosher salt For the Sichuan chili butter and oysters: 1/4 cup brown sugar 4 garlic cloves, minced 1/4 cup Sichuan chili oil 1/2 pound unsalted butter, softened to room temperature 1 to 2 dozen large raw oysters, cleaned and shucked SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: food52.com Facebook: facebook.com/food52 Instagram: instagram.com/Food52 Pinterest: pinterest.com/food52 Twitter: twitter.com/Food52 TikTok: tiktok.com/@food52 Food52 newsletter: f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.