When E and M were visiting with the girls, one of the activities we did was oyster shucking. Chris and I were in charge of making the condiments for the oysters. And Kimi took care of the barbecue items. We made a mignonette and this butter. We used this butter to barbecue the oysters and it was delicious! If you have never been oyster shucking before, it’s quite the experience. It’s great for big groups but be sure to bring plenty of muscles with you.
This recipe rendered quite a bit of leftovers for us. We only used a stick worth for about 50 oysters and it is quite spicy but tasty. So feel free to cut the recipe in half if you desire. This butter would also be tasty on grilled corn or even on grilled steaks. Possibilities are endless. I plan on baking with the remaining leftover butter. Have a great weekend!
- 1/2 cup of dark muscovado sugar
- 1/2 cup of bourbon
- 2 sticks of unsalted butter, softened
- 3/4 cup (1 bulb) of garlic, finely chopped
- 1 (7 ounce) can of chipotle peppers in adobo sauce, chopped and do not use the sauce – butter will be too wet (feel free to remove the ribs and seeds to suit your palate)
In a medium bowl, mix together sugar and bourbon. Be sure to dissolve the sugar and set aside.
Using a stand or electric mixer (or mix by hand) combine butter and the bourbon/sugar mixture. Then add garlic and chipotle peppers. Mix until well blended. It’s OK if there are chunks remaining. Store it in an air tight container and refrigerate for about two hours or until firm. This can be made up to one week in advance. Keep refrigerated.
Adapted from Hog Island Oyster Co.