Barbecued Oysters with Chilli Butter

Shellfish and chilli are such a great flavour combination, and one we can’t get enough of at Foyle Bia Mara. These barbecued oysters with chilli butter will satisfy any spice-loving, shellfish aficionado, and they’re a doddle to put together.

1. Allow the butter to soften then in a bowl or food processor, add the chilli powder, smoked paprika and oregano to the butter and blend until well combined.
2. Scrape the the butter mix out of the bowl or food processor onto a sheet of parchment or cling film. Roll the mixture into a sausage shape.
3. Wrap the ends of the parchment or clingfilm and put the butter in the fridge to firm up before you use it – this could take between 30 mins and 2 hours.
4. While the butter is chilling, light your barbecue. When the charcoal
5. For unshucked oysters, set them on the grill cup side down and cook until the shells to open. This usually takes 5 to 10 minutes. If cooking oysters this way, keep the barbecue lid on as some oysters may burst open.
6. Once all the oysters are open, remove from the grill and, using a heatproof glove, prise off the top shell.
7. Place a slice of chilli butter on each oyster and allow it to melt before eating.
8. If you’re shucking your oysters, place a thin disk of the chilli butter onto each opened oyster and position them carefully on the grill.
9. When the butter is bubbling and the oyster meat curls slightly, they’re ready. Take care when lifting the oysters from the grill to avoid spilling the butter mixture onto the charcoal.
10. Let the oysters cool a little before cheers-ing with your guests and enjoying that spicy, oyster goodness.