Servings: 6 to 8 as an appetizer
If you need to store your fresh oysters, says Chef Stryjewski, put them in the refrigerator with a wet towel draped over them so the shells don’t dry out. And when the oysters are cooked, you’ll want to sop up every last drop of the spicy compound butter, so serve a loaf of good crusty bread toasted on the grill alongside. Learn all about cooking with oysters here.
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Recipe adapted from Moveable Feast with Fine Cooking.
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Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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