Oyster Butter

We served this butter on top of Homemade Popovers hot out of the oven. You better believe it was a hit! Serve it yourself with chicken or seafood, or even on top of toast at Sunday brunch with a fried egg right on top.

cooking information

• Yield: 2 Cups
• Prep Time: 10 Minutes
• Cooking Time: 15 Minutes

all ingredients

• 1 1/2 Cup (3 Sticks) Unsalted Butter
• 1/2 lb Fresh Oysters
• 3 Sprigs Fresh Thyme
• Handful Fresh Chives
• 1 tsp Kosher Salt

recipe instruction

1. Add your fresh herbs, salt and 2 sticks of butter to a small sauce pot. Turn to medium low heat.

2. Once the butter is melted and the fresh herbs have steeped in the butter, add the oysters to the concoction. **You don’t want the butter to be so hot that it fries the oysters. If it does start spitting from the moisture of the oysters, remove the pan from the heat and lower the temperature.

3. Continue tossing the oysters in the herbed butter. The oysters are finished cooking when they become firm and opaque.

4. When the oysters are cooked, remove from the heat and let cool.

5. While the oysters are cooling, add the last stick of butter to the food processor.

6. After the oyster butter combination has cooled, remove the fresh thyme (leave the chives though because they will easily
blend). Add the concoction to the food processor and blend until a smooth consistency.

7. Place the blended butter into an air tight container and store in the refrigerator so it can re-solidify. Once it’s hardened slice and top over anything.

cooking tips

• You can make this days in advance and then store in your refrigerator until the day when you serve it.
• I love the fresh thyme and chives I used but you could always play with any herbs or spices.