Melissa King's Grilled Oysters With Sichuan Chili Butter | Food52 x Maker’s Mark

This one-bite appetizer from Chef Melissa King packs a punch. She’s slathering oysters with spicy, garlicky butter—inspired by the Sichuan chili oil she put on everything as a kid—before grilling them up. To serve alongside: a fizzy citrus sipper, starring Maker’s Mark 46® bourbon and Champagne (because what could be more classic than oysters + something sparkly?). This video is made in partnership with Maker’s Mark®. GET THE RECIPE ►► https://f52.co/3uU91is

PREP TIME: 10 minutes
COOK TIME: 5 minutes
SERVES: 1 to 2 dozen oysters

INGREDIENTS

For the Sichuan chili oil:
1 cup neutral-flavored oil, such as canola or grapeseed
1 cinnamon stick
4 bay leaves
1 teaspoon whole cloves
1 teaspoon Sichuan peppercorns
2 whole star anise
3 cloves garlic, minced
1/4 cup Sichuan chili flakes
1 pinch kosher salt
For the Sichuan chili butter and oysters:
1/4 cup brown sugar
4 garlic cloves, minced
1/4 cup Sichuan chili oil
1/2 pound unsalted butter, softened to room temperature
1 to 2 dozen large raw oysters, cleaned and shucked

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