Oysters with Chorizo Butter and Yuzu Flavour Pearls

Oysters with Chorizo Butter and Yuzu Flavour Pearls

 This recipe for Oysters with Chorizo Butter and Yuzu Flavour Pearls is so tasty. Yuzu Flavour Pearls add a gorgeous citrus burst to freshen up the buttery, smoky Chorizo and briny Oysters.

If you can get your hands on some fresh unopened Oysters you can cook them on the BBQ until they open and warm through. Pre-shucked Oysters can be cooked in the Oven or under a Grill. Nice to have a delicious different hot option for those day old Oysters!   

What you’ll need – tops 18-24 Oysters

• Oysters 18 – 24 – Open or Closed and Scrubbed
• Chorizo Sausage – peel off the skin and crumble or dice
• Dash Olive Oil
• 1 – 2 teaspoon Smoked Paprika (depending on how tasty your Chorizo is)
• Garlic – small clove crushed (if desired)
• Salt & Black Pepper
• 175g Butter – cold and diced
• Rock Salt for under the Oysters
• Yuzu Flavour Pearls

To do

Lets prepare the Butter first. 

In a small pot cook off the crumbled or diced Chorizo with a dash of Olive Oil until it’s nicely coloured. Tip it into a bowl (leave any of the tasty oil in the pot please) and put the pot back on a gentle heat. Add the Smoked Paprika and Garlic if using and cook out a little. Deglaze with a good splash of Water (or White Wine if you happen to have a bottle open and handy). Using your wooden spoon scrape all of the good tasty bits off the bottom of the pot. If you have your cold Butter cut ready this can be completed at the last minute while the Oysters are warming up

Next

Un-opened Oysters – Give them a good scrub and rinse off any yucky bits. Have your serving plates ready with some Rock Salt or similar. Simply sit them round side down on the grill bars of your BBQ. Close the hood for a bit if you can. They will take a minute or so to open a little. Remove them from the heat, straight onto serving plates and carefully remove the top shell. They are ready for the Butter now

Opened Oysters – We used opened Oysters and simply put them straight onto some Rock Salt in an oven proof dish (a baby Paella Pan actually). Into a hot Oven for 5 or so minutes until the Oysters were hot but not dried out. They are ready for the Butter now. 

To serve

While the Oysters are cooking put the pot with tasty liquid back onto the stove, add in the Chorizo bits and heat it all up. Using a spoon or whisk add in the diced butter a bit at a time until it’s almost melted but still nice and creamy looking (not split and separated). Add Salt & Pepper to taste off the heat. Simply spoon a generous teaspoon or so of the warm Chorizo Butter onto each hot Oyster. Add 2 or 3 Yuzu Flavour Pearls to each Oyster to finish and enjoy.

Until next time

From the Peninsula Larder Team

“Life is too short to not have oysters and champagne sometimes.

– Christie Brinkley