Grilled Oysters with Green Chile Butter

Active preparation time: Total time: Serves:

15 minutes 2–3 10 minutes

12 oysters, scrubbed clean 6 oz (170 g) Green Chile Butter

Preheat a grill on high. Place the oysters on the grill, cup side down. Cook for 2–3 minutes or until the oysters open. Carefully remove the oysters from the grill, remove the top shell, and cut the muscle on the cupped shell with an oyster knife or pairing knife. Place a teaspoon of the Green Chile Butter in each oyster. Allow the butter to melt for a few seconds and serve.

Green Chile Butter

Active preparation time: Total time: Makes:

20 minutes 8 oz (227 g) chile (see 15 minutes butter

3 Anaheim or poblano chiles 2 Tbs (1 fl oz/30 ml) canola oil 10 Tbs butter, room temperature 2 Tbs (1 fl oz/30 ml) stout 1 tsp ancho chile powder 1 tsp salt ¼ cup cilantro, chopped

Preheat a grill (high) or oven (broil). Rub the chilies with canola oil and blacken the skin on the grill or under the broiler. Remove the chiles from the heat. Discard the stem, seeds, skin, and ribs.

Place the chiles in a food processor with the remaining ingredients and process on high until the butter has fully incorporated. Remove the butter from the food processor and refrigerate until ready to use.

Beer Suggestions:

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To complement the chiles in the butter, try a stout brewed with chiles such as Perennial Abraxas (St. Louis, Missouri), Prairie Bomb! (Tulsa, Oklahoma), or Green Flash Dia Del Los