HARISSA BUTTER GRILLED OYSTERS 2 Dozen Oysters

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HARISSA BUTTER GRILLED OYSTERS 2 dozen oysters HARISSA BUTTER GARNISH Yield 14 oz 1 pound smoked bacon, rendered, crispy, and 1/2 TBS. chili powder small diced 4 oz. ancho chili paste ½ cup chives, minced (prepared) 8 each piquillo peppers OYSTERS (canned) 2 dozen large west coast oysters, shucked 1 tsp. caraway seed, toasted 1 tsp. coriander seed, • Shuck oysters, discard top shell. toasted • Remove the foot on the bottom of the oyster attached to 1 tsp. cumin seed, toasted the bottom shell • Make sure oysters are shucked clean and there are no 1 ½ each lemons, juiced shell fragments. 2 cloves garlic • Keep oysters on the half shell 8oz butter, softened • Place shucked oysters on a sheet tray. • Place oysters on a 500-degree grill. • Toast spices until fragrant. • Top each oyster with 1-2 tablespoons of butter (depending • Place spices in a blender and blend until spices are ground. on the size of the oyster) • Add the rest of the ingredients to the blender and blend • Close lid to grill and allow oysters to cook 2-3 minutes, until smooth butter should be bubbly. • Place softened butter in a standing mixer bowl. • Remove oysters and place on a serving platter with rock • Using the paddle attachment, whip the butter on medium salt (to keep them from sliding around) speed for 2 minutes • Top oysters with crispy bacon and chives. • With mixer on slowly pour harissa into butter. • Mix until harissa is fully incorporated. • This can be made ahead of time and refrigerated. .

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