B.C. recipe: Grilled Fanny Bay oysters with Creole butter

    1 of 1 2 of 1

      Shellfish fans can rejoice this Thursday (August 5) when it's time to celebrate World Oyster Day.

      You can either head out to a seafood establishment to enjoy the day but if you prefer to celebrate at home on the grill, here’s a recipe from executive chef Tommy Shorthouse of Fanny Bay Oysters, which has an oyster bar and shellfish market in Downtown Vancouver as well as a seafood shop in Fanny Bay on Vancouver Island.

      Grilled Fanny Bay oysters with Creole butter 

      Serves: Six people (three pieces each) 

      18 pc small or medium-sized Fanny Bay oysters (live in shell) 
      1/2 lb unsalted Butter (room temperature) 
      6 cloves garlic (minced) 
      2 tbsp chopped parsley 
      1 tbsp chopped chives 
      1 large shallot (minced)  
      1/2 tbsp dry Cajun spice 
      pinch salt and pepper 
      1 lemon (zest and juice)  
      1/2 tsp Tabasco hot sauce 
      1 minced chipotle pepper in adobo 

      In a stand mixer, whip unsalted butter until doubled in volume. 
      Place all remaining butter ingredients in the mixer with the butter and whisk to combine on medium speed.  
      Shuck your oysters fresh and place them on a baking sheet, use crumpled foil or rock salt to keep them from tipping over on the pan.  
      Spoon the butter on to the shucked oysters and then place them on the grill at around 200 C (400 F) until the butter begins to bubble and caramelize. 
      Use tongs serve, do not touch the shells with your hands as they will be very hot. 
      Butter can be stored in fridge for up to one week or indefinitely in freezer. (This butter recipe can be used for shellfish, seafood, chicken, and even pork products like chops.)