No shucking necessary: Once the oysters open on the grill, simply top them with this smoky chorizo butter.

Serves 4


  • 120g cooking chorizo
  • 150g salted butter
  • Juice and zest of one lime
  • 25 Colchester oysters
  • A pinch of Maldon salt
  • Chopped fresh coriander to serve



Chop the chorizo as finely as you can or remove the casing and crumble it into a frying pan and cook for 5 minutes until crispy. Place the chorizo into a bowl and keep the oil that has been released from cooking in the pan.

Reduce the pan temperature to medium/low and add one tablespoon of water into the pan with the cooking liquid and stir to combine. 

Chop the butter into cubes and add to the pan a couple at a time stir to combine before adding in any more butter. 

Once all the butter has melted place the chorizo in the butter mixture and add the juice of one lime. Keep on a low heat.

Don't open the oysters, place them whole onto a baking tray cup side down, you can rest the shells on some salt to keep them steady or baking beans if you have them.

Place the tray in a hot oven for 10 minutes until you can see and hear that the oysters have started to open.

Remove from the oven and carefully with an oven glove, the shells will be hot, remove the top shell from the oysters, you may need an oyster knife to cut the top shell free, but they will be a lot easier to open than raw oysters.

Tip away any liquid in the shell and place the oysters onto your serving platter and top with the chorizo butter. Sprinkle over chopped coriander and lime zest and serve right away. 

Pair with a chilled glass of Chablis to cut through the rich smoky butter and salty sweet oysters.


Recipe adapted from Food and Wine

Tags: Oysters