Men's Journal


Backyard oyster feast? Save some to toss on the grill and earn points with this gourmet-but-simple treatment.


8 oz. unsalted butter, softened

2 oz. nduja*

Sea salt to taste 1 Tbsp. olive oil 1½ oz. panko breadcrumb­s

16 oysters, shucked on the half shell

2 chives, thinly sliced

*Nduja is a spicy, spreadable Italian salumi (and this recipe’s secret weapon),

available at many gourmet shops.

1. Preheat grill to 450°F. Blend butter with nduja until well combined and season with sea salt.

2. Heat olive oil in skillet on medium heat and toast breadcrumb­s until golden brown. Remove from heat.

3. Scoop 2 tsp. butter

mixture on top of each oyster. Arrange in a single layer on grill, cover and cook until hot and bubbly, about 5 minutes. 4. Remove from grill. Garnish with breadcrumb­s and chives and serve warm.

Recipe provided by chef Dylan Allwood of Tavola Restaurant in Charlottes­ville, VA.

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