Cajun Broiled Oysters with Brown Sugar Bourbon Butter

Chop the garlic fine in a food processor. Add the bourbon and brown sugar and process until blended. Add the chipotle en adobo and butter and process well until all ingredients are well blended. Transfer compound butter into a bowl or roll into a log using parchment and plastic wrap if you plan on making ahead and storing in the freezer. Chill compound butter in refrigerator.

In a small bowl, combine breadcrumbs and Cajun seasoning. Mix well. This adds a little bit more texture to your broiled oysters.

To a lot of people, this might be the most daunting step, but it’s really quite easy as long as we follow a couple of safety measures first. For beginners, never shuck “in the air”. Always use a thick towel or a cut glove to protect your hands from the pointed tip of the knife. Always use fresh oysters. Discard the ones that are open or have an off putting smell. You’ll know a dead oyster when you smell one. Wedge the oyster onto the counter with a towel protecting your hand. Locate the hinge of the oyster gently ease the tip of the oyster knife in with a side by side motion. Don’t force it it because it will damage the meat. Be patient and work the knife deeper in the hinge with the same side to side motion and you’ll feel a slight pop. The top shell will now be loose. Now slide the knife across the top shell to sever the abductor muscle that holds the oyster shut. Discard the top shell. Check the oyster cup for any fragments of shell that might have gotten lodged in from opening the hinge. If you want to have a bowl of ice water with a little bit of salt in handy, this is also an acceptable way of cleaning the oyster for unwanted shells. Just swish the oyster in the cold water and use your finger to dislodge all the broken shell pieces. Release the oyster meat from the cup by using your oyster knife to cut the bottom part of the abductor muscle that is still connected to the cupped shell. Try your very best to keep the meat whole while shucking. I assure you, practice makes perfect in this step.

When all your oysters are shucked, arrange them on the provided Sheet Pan. Spoon about 2 teaspoons or more of the compound butter on each oyster. Then sprinkle each oyster with some Cajun spiced breadcrumbs.

Broil oysters in the Oven using the topmost rack for about 4 minutes or until they sizzle. They are ready to eat as soon as you take them out of the Oven, but be careful because the shells are quite hot.

Transfer to a serving platter and enjoy immediately.