Skip to product information
1 of 1

Grilled Oysters with Roasted Orange Pepper Butter

Grilled Oysters with Roasted Orange Pepper Butter

A delicious Taranaki dish using farmed Pacific oysters and locally grown Orange Capsicums.

Ready in: 30 minutes

Serves: 3

Complexity: very-easy

kcal: 71

Your Page Title View full details


12 large Pacific oysters
1 stick butter, 110 g
1 orange bell pepper
2 tsp New York Cut pepper
1 clove garlic, finely chopped
1 tbsp sriracha sauce, or more to your taste
1 tbsp finely chopped chives
Rock salt or coarse sea salt
Crusty baguette, for dipping


Roast the red pepper by placing on an open flame on a burner of the stove and turning occasionally until it’s blackened all around. Place pepper in a paper bag and twist shut for a few minutes to loosen the burnt skin. Peel off burnt skin and remove seeds.
In a food processor, blend SIDS CRAZY SALT and all ingredients except for chives, paprika and rock salt. (used to serve the oysters on to hold them in place)
Place oysters on grill, cup side down. When oysters open slightly, remove with tongs and when cool enough to handle. (I wear a leather glove to handle them)
Shuck the top shell off and slice the muscle on both sides of the shell, being careful to keep as much of the juice in that bottom shell as you can.
Place oysters back on the grill and spoon about 1 tbsp of red pepper butter over each oyster. When oysters start to curl around the edges and the melted butter starts to brown around the edge, remove to a platter with coarse salt or rock salt. (to keep them upright) You can also pre heat the salt in the oven. This will help keep the oysters warm while serving. Sprinkle each oyster with a few chives then carefully dust them with a very light coating of paprika. Enjoy!