Inspired by our co-founder Joe and his wife Kirsten’s love for Hog Island Oyster Co. oysters, this recipe is the perfect prelude to 24 nights of festive wine pairings. As the butter sizzles on the grill, let us toast to the “Day One” kickoff of advent season with a glass of wine and an oyster (or ten), celebrating the little traditions that keep the Christmas spirit glowing.
Ingredients
- 1 lb (four sticks) unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 2/3 cup peeled garlic cloves, finely chopped
- 1 10-oz can of chipotle chilies in adobo sauce, chopped
Directions
- Make the Butter: In a medium bowl, dissolve the brown sugar into the bourbon. Add the butter, garlic, chopped chipotle chilies, and bourbon mixture. Mix until well combined—it’s okay if the texture remains slightly lumpy. A food processor works wonders for a smoother consistency, but hand-mixing adds a rustic charm.
- Form a Log: Lay a sheet of parchment paper flat and spoon the butter mixture down the center. Shape it into a log, roll tightly, and twist the ends to seal. Refrigerate for at least an hour until firm. (Alternatively, store the butter in a bowl and scoop as needed.)
- Prep the Grill: Heat your grill to medium-hot.
- Shuck and Grill: Shuck the oysters carefully, preserving the briny liquid in the shell. Slice the chilled butter log into 1/4-inch pats and place one on each oyster. Arrange the oysters directly on the grill.
- Cook to Perfection: Let the butter melt and bubble as the oysters cook for about a minute, or until the edges start to curl. Remove promptly to avoid overcooking.
- Serve: Let the oysters cool for a moment, then serve hot with crusty bread to soak up the rich, smoky butter. Pair with a glass of Day One wine for the perfect complement.