Recipes

Grilled Oysters with Collard Butter

Brian Wolfe

Executive Chef

Kimball House

Decatur
Ga.
Rate this recipe
Average: 5 (1 vote)
Menu Price
$10.00
Yield
100 servings
Ingredients
1
pint
Shallots, peeled
1
c
Garlic cloves, peeled
1
Lb
Butter, room temperature
1
Lb
Collard greens, rinsed
1
pint
Fines herbes (chives, parsley, chervil)
1
each
Preserved lemon rind
1/2
c
Jalapeño, pickled, chopped
2
Lb
Butter, tempered
As needed
Oysters
As needed
Flaky salt
1

Confit peeled shallots and garlic in 1 pound of room-temperature butter by bringing butter to a simmer on the stove, then adding shallot and garlic and letting it cook very slowly until soft and aromatic. Do not brown. Once cooked, let cool to room temperature. Do not strain.

2

Blanch collards and fines herbes in boiling water, then shock in ice water. Squeeze all excess water from greens with a clean kitchen towel, then mince very fine with a knife.

3

Purée blanched greens and herbs, shallot-garlic butter mixture, preserved lemon, and pickled jalapeño in a blender until it is a very smooth purée.

4

Fold purée and 2 pounds tempered butter together in a mixing bowl until homogenous. Put into containers and keep in refrigerator or freezer until use.

5

To serve, place a heaping amount of butter onto an open oyster, then grill over an open fire. Garnish with something fresh and acidic immediately before eating. Add flaky salt if salinity of oyster is low. Store remaining butter in freezer.

Average: 5 (1 vote)

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