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Grilled Oysters with Chorizo & Sherry Vinegar Butter

Exceptionally nutritious, completely sustainable and the ultimate delicacy for shellfish lovers, oysters are one of the ocean’s true treasures. This delicious garnish of chorizo and garlic, sherry vinegar butter, chilli flakes and a drizzle of lemon is a rich, bright complement to the oysters as they sing of the sea.

Grilled Oysters with Chorizo & Sherry Vinegar Butter

Serves 4



  • 1 dried chorizo, chopped
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 tbsp sherry vinegar
  • ¼ tsp dried chilli flakes
  • 50g salted butter, softened
  • 1 egg yolk
  • 1 cup rock salt
  • 12 freshly shucked oysters (we used Pacific)
  • 2 tbsp lemon juice, to drizzle



  1. Place the chorizo in a small food processor and process until finely chopped. Heat the oil in a small frying pan over medium heat. Add the chorizo and garlic and cook for 3 minutes, or until golden and crispy.
  2. Add the sherry vinegar and cook for 1 minute, or until the vinegar has evaporated.
  3. Set aside to cool slightly. Add the chilli flakes, butter and egg yolk, then season with pepper and mix to combine.
  4. Preheat the grill to high. Place the rock salt on an oven tray and place under the grill for 5 minutes.
  5. Carefully remove and place the oysters on top of the salt. Spoon over the chilli butter and place under the grill for 1 minute, or until bubbling. Serve drizzled with lemon juice.

Smart Tip

Preheating the tray with salt helps the butter turn golden and bubble without overcooking the oysters.


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