1.5 pound butter, room temperature3/4 cup bacon lardons1/2 cup celery1/2 cup shallot 1/4 cup chopped garlic 1 cup dry white wine 1/2 cup red bell pepper 1/4 cup Tabasco 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 cup herbs, like parsley, chives, chervil, chopped fine1 tsp lemon juice zest of 1 lemon one dozen Gulf oystersRender the bacon. Add the celery, shallot, chopped garlic, and red bell pepper. Sauté the veggies until soft. Add the white wine and reduce until almost dry. Cool the mixture.In a mixer whip the butter until airy. With mixer running on low speed, add in the bacon and vegetable mixture, then the Tabasco, Worcestershire, salt, herbs, lemon juice, and zest.Shuck the oysters and top each one with about a tablespoon…
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