A recipe from Chef Cosmo Goss | Serves 4–6
The grill gives Chef Cosmo Goss another way to serve the oysters at the heart of Huk & Cook’s New England trip. Here, he tops them with an aioli made from browned milk solids, Aleppo pepper, garlic, and lemon, then returns them to the heat.
The key is in the butter pot. Cosmo browns butter with added nonfat milk solids, strains the mixture, and blends those browned solids into mayonnaise. They carry the toasted flavor into the aioli. Chives and lemon finish the oysters just before serving.
Ingredients
-
2 dozen oysters
-
1 cup brown butter aioli, from the recipe below
-
Lemon wedges, for serving
-
Chives, cut into thin rings, for serving
For the brown butter aioli
-
½ pound butter
-
½ cup nonfat milk solids
-
2 cups mayonnaise
-
1 lemon, juice and zest
-
2 tablespoons Aleppo pepper
-
1 teaspoon garlic powder
-
1 garlic clove, finely grated
Make the Aioli
1. Place the butter and milk solids in a pot over medium heat. Cook, stirring often, until both begin to brown.
2. Remove from the heat and immediately strain the solids from the butter. Keep the browned solids and let them cool; the strained butter is not used in the aioli.
3. Place the cooled solids, mayonnaise, Aleppo pepper, garlic powder, and grated garlic in a food processor. Blend well.
4. Add the lemon juice and zest and blend again. This makes more aioli than the 1 cup needed for the oysters.
Grill the Oysters
1. Place the oysters on a hot grill until the shells begin to open, about 2–3 minutes. Discard any that do not open.
2. Carefully shuck the hot oysters. Top each with 2 teaspoons of aioli and return to the grill for about another minute, continuing as needed until fully cooked. Use 145°F as the internal temperature target; grill time varies.
3. Top with chives and serve with lemon wedges.
