oysters ROCKefeller

I like that boulder, thats a nice boulder

Two things you should know

• Whole Foods sells 12 oysters for $12 on Fridays and they’ll open them for you and send them home on a bed of ice.

• We’re getting marrieddddddd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

You know how adding a pinch of salt makes everything taste better? That’s how I feel about Kris. No matter where we are or what we’re doing, my life is fuller, tastier, richer with him in it. And unlike salt, there’s no such thing as too much Kris.

The past several days have been so so sweet getting to share the news with family and friends and celebrate in person and over facetime. I truly feel like the luckiest girl in the world. Not only do I get to share the rest of my life with the love of my life, but we are surrounded by so many people we love and UGH! sometimes life turns out better than you ever hoped.

There’s so much more I could say but we have a recipe to get to!!

Now that we have a grill (#HotGrillSummer) I’ve been wanting to make grilled oysters and while no meal could ever outshine my ring but I thought this would be a cheeky little bite to celebrate with. Typically Oysters Rockefeller have spinach on them, I prefer to just cut to the chase with butter, panko, and parmesan.

Grilled Oysters

Start by making a compound butter

• 1 stick of salted butter

• 2 tablespoons diced chives

• 1 tsp kosher salt

• 1 tsp black pepper

• 1 tsp chili flakes or chili powder

• 1 tsp lemon zest

• 2 garlic cloves, grated

Cut the butter into chunks and let it come to room temp, then microwave it for 5 seconds at a time until its softened and spreadable. Add in the seasoning, herbs, etc. and mix until fully incorporated. I like to wrap it in plastic wrap and roll it into a little tootsie roll shaped mound then put it in the fridge for 15 minutes to set.

Now time for the oysters! I bought mine from Whole Foods and the guys at the seafood counter will open them for me BUT if you’re going to shuck them at home - here’s a little tutorial video I found. Even though the ones I buy come opened, they leave the top shell on to keep them fresh so I still had to cut the oyster from the top shell to fully shuck them.

Now that we have our oysters shucked we’re ready to grill. Turn the grill burners to medium heat.

Oyster assembly - you’ll need wine, compound butter, panko, and parmesan cheese.

1. I like to toss my panko with a little bit of olive oil or melted butter, salt, and pepper, and garlic powder. This add seasoning and will help the panko brown and crisp evenly! Plain dry panko will also work.

2. Cut a few lemon wedges for serving, I also like to have a hot sauce option.

3. Optional: add a splash of white wine to each oyster. I used Chablis!

4. Add 1/2 tablespoon of butter to each oyster then top that will 1/2 tablespoon of the seasoned panko.

5. Grate parmesan cheese on top, enough to cover the panko.

6. Place each oyster directly on the grates (shell side down, I shouldn’t have to say that). Close the grill for 3 minutes. The butter should be bubbling at this point, that means they’re done!

7. Remove from the grill and set on you serving platter.

8. Serve while HOT! It’s helpful to have little forks. I like to add a squeeze of lemon and a dash of tabasco (original flavor).

I made this batch just for Kris and myself on Friday. They were shockingly easy to make - it’s such a fun party trick that feels way fancier than it is. I’ll be making them again this coming Friday when we have friends in town! And since now we’re planning a wedding, grilled oysters will probably be on the menu for cocktail hour!

xoxo,

Anna