Chancho King Grilled Buttered Oysters

Serves 4 to 6

Oyster Butter

• 8 ounces butter
• 1 ounce minced garlic cloves, minced
• 1 ounce kosher salt
•  1/2 ounce fresh chopped thyme
•  1/2 ounce fresh chopped cilantro
•  1/2 ounce chopped scallions
•  1/4 ounce ground coriander seeds
•  1/2 lime, juiced

PREPARATION: Heat all ingredients on stove on low heat, careful not to overheat and boil the butter. This will separate the milk fat solids from the butter. If using an induction cooktop, set temperature to 180 degrees and heat until butter is melted. Once melted, reduce heat to 160 degrees and let the ingredients macerate for 10 minutes, stirring every few minutes. Strain butter mixture through a mesh strainer. When done correctly, the butter is creamy and the herbs aren’t overcooked or bitter. Reserve at room temperature if using right away or refrigerate for future use.

Oysters

• 1-2 dozen Pelican Oyster Co. Salty Bird oysters

PREPARATION: Roast Salty Bird oysters with the top shell still on over an open fire or on a closed grill. Once oyster liquor starts boiling out of the sides (typically takes under 2 minutes), remove from heat and set aside. Using an oyster knife, shuck the oyster by inserting the knife near the hinge, release the top shell and discard. Drizzle warm oyster butter on top of the Salty Bird oysters and enjoy.

Read about Cainnon Gregg’s journey from punk musician to oyster farmer here.