Calle Onze’s Ostiones Asados (Chargrilled Oysters)
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.
Bone Marrow Butter
- 8 bone marrow halved lengthwise
- ½ cup unsalted butter softened
- ¼ cup fresh parsley leaves
- ¼ cup fresh oregano leaves
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 Tablespoons chopped fresh oregano
- ¾ cup cilantro leaves
- ¼ cup chopped parsley
- Zest of ½ lemon plus 2 Tablespoons fresh lemon juice
- 2 Tablespoons fresh lime juice
- 1 shallot minced
- ½ teaspoon paprika
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes plus more to taste
- 3 large garlic cloves
- ½ cup extra-virgin olive oil
- 24 freshly shucked oysters such as Blue Point, Malpeque or fresh Gulf oysters, on the half shell
- Hickory wood chips optional
- Chile oil or hot sauce for serving (optional)
- 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.
This recipe is courtesy of Calle Onze in Houston.
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