Calle Onze in Houston brings the flavors of Mexico City’s finest restaurants to each dish. This recipe for chargrilled oysters is extra tangy thanks to bone marrow butter and a fresh chimichurri sauce. The oysters are also served on a plate of smoldering hickory chips lit just before they arrive at the table.
Make the bone marrow butter Preheat the oven to 425 degrees. Arrange the bones marrow-side up on a rimmed baking sheet. Bake for 15 to 20 minutes, or until the marrow in the center of each bone is bubbly and soft.
Let the bones cool slightly, then scoop the marrow into a food processor. Add the butter, parsley, oregano, thyme and salt and puree until smooth. Season to taste.
Make the chimichurri In a blender or food processor, pulse all of the ingredients until very finely chopped. The sauce should look slightly chunky. Season with more salt and crushed red pepper, if needed.
Grill the oysters Heat a grill to 400 degrees. Gently set the oysters on the grate, being careful not to spill the oyster liquor in each shell. Top each oyster with 1 teaspoon of the marrow butter and 1 teaspoon of the chimichurri. Grill for 5 minutes, or until bubbling.
Spread hickory chips on 4 plates, if using. Carefully transfer 6 oysters to each plate, being careful not to spill the juices. Ignite the wood chip to add a bit more smoky flavor when served. Finish each oyster with a drop of chile oil and serve right away.