This one-bite appetizer from Chef Melissa King packs a punch. She’s slathering oysters with spicy, garlicky butter—inspired by the Sichuan chili oil she put on everything as a kid—before grilling them up. To serve alongside: a fizzy citrus sipper, starring Maker’s Mark 46® bourbon and Champagne (because what could be more classic than oysters + something sparkly?). This video is made in partnership with Maker’s Mark®. GET THE RECIPE ►► https://f52.co/3uU91is

PREP TIME: 10 minutes
COOK TIME: 5 minutes
SERVES: 1 to 2 dozen oysters

INGREDIENTS

For the Sichuan chili oil:
1 cup neutral-flavored oil, such as canola or grapeseed
1 cinnamon stick
4 bay leaves
1 teaspoon whole cloves
1 teaspoon Sichuan peppercorns
2 whole star anise
3 cloves garlic, minced
1/4 cup Sichuan chili flakes
1 pinch kosher salt
For the Sichuan chili butter and oysters:
1/4 cup brown sugar
4 garlic cloves, minced
1/4 cup Sichuan chili oil
1/2 pound unsalted butter, softened to room temperature
1 to 2 dozen large raw oysters, cleaned and shucked

SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

CONNECT WITH FOOD52
Web: https://food52.com
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
TikTok: https://www.tiktok.com/@food52
Food52 newsletter: https://f52.co/newsletter

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.