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Chef Byron Talbott heads to Malibu to check out the Sunset Restaurant and cook up killer grilled oysters, with a crisp apple slaw, in this episode of Coastal.

Malibu Grilled Oysters and Apple Slaw


  • 12 large oysters, shucked

  • 3 tablespoons butter

  • 2 teaspoons sliced chives

  • 1 teaspoon chopped tarragon

  • 1 teaspoon chopped chervil

  • 1 teaspoon chopped parsley

  • 1 cup julienne apples

  • 1 cup julienne celery

  • 1 teaspoon lemon juice

  • 2 tablespoons creme fraiche

  • Salt & pepper to taste


  1. Combine butter, chives, chopped herbs (tarragon, chervil, parsley) and a pinch of salt and pepper to create your compound butter.

  2. Dollop an even portion directly onto each the shucked oysters.

  3. Grill oysters directly over medium/high heat for 10 minutes, or until cooked thoroughly.

  4. Julienne apples and celery into small match-like sticks.

  5. Combine the creme fraiche, lemon juice and salt and pepper to taste.

  6. Serve oysters while warm, with a side of the slaw. Enjoy!

Malibu Grilled Oysters and Apple Slaw




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hey, I'm Byron Talbott. I'm here in Malibu, California just a few minutes north of where I live just checking out what this great coastal town has to offer. There's tons of restaurants, beaches around here and we're here to check out the Sunset Restaurant to be inspired to make our own seafood dish. We're here at Sunset Restaurant to meet Chef Drew Ison to talk about the oyster bar that they just opened up and what's it's like to have a restaurant in Malibu. Hey Chef. - Hey what's up man. - Thank you so much for having me. - Welcome to Sunset. - [Byron] So tell us a little about this restaurant. - The Sunset Restaurant is kind of a hip restaurant right here in Zuma Beach, the heart of southern California surfing. We're the only restaurant around right on the beach, right on the sand. - [Byron] What is it like to have this sort of environment? - Work's hectic here. We're a high volume restaurant. But then after work, if I want I could strip down and run and jump and in that ocean and just wash it all away. The food here is like causal fine dining, you know. We want to keep it casual for the people coming off the beach. You could get your fish tacos or you could get a burger if you want. We definitely have a lot of seafood, lobster, prawns and we have an oyster bar downstairs. - I just have to try a few oysters. Is that alright? - Let's go. Let's do it. - [Byron] Awesome, very cool. - Alright, this is awesome. Very cool spot. - [Drew] Yeah man, there it is. - It's got a cool vibe going on, man. - Yeah it kind of has that old school feel to it, right? - Yeah yeah, absolutely. - [Byron] So whatcha got in the case? - [Drew] We got us some head-on prawns here, some cherry stone clams and we have three types of oysters right now. We have some paradise oysters right here, some malpeques and some fanny bays. - You want to shuck a couple? - [Drew] Let's do it. - [Drew] We'll give you a fanny bay. We'll go head-to-head. - [Byron] Where are these from? - These are from British Columbia. It's a creamy oyster, you know they're a bit briny. They're very plump. - [Byron] So I've shucked a few oysters in my day. - I'm sure. - See if I can get it out of here. - Oh sure, I'm going to get the one bad oyster that's hard to shuck. - [Drew] There we go, yeah. - [Byron] That's a beautiful oyster. Ready? - Let's. - Mmm. Really creamy, really sweet. Nice brininess to it. So this is absolutely fantastic. I have to make my own oyster recipe. This is great, thank you so much. - Awesome. Yeah, it's a pleasure, man. - So there is nothing better than an oyster. The great thing about today's recipe is I'm going to be char-grilling them. For those of you who sort of steer clear of the raw oyster bar, I think this is going to be a great bridge. This recipe is super simple but the only thing you're really going to run into with difficulty is opening one of these oysters. These things are slammed shut, so you kind of have to pry them open with this little utensil, an oyster-shucking knife. I get a nice cloth. It's going to give you a nice firm grip on an oyster. Expose this little indentation right here which is in the muscle that really is holding it shut. You're going to want to sort of shimmy it back and forth, trying as best you can not to break the shell. Stick the oyster knife inside the oyster and you have to disconnect a very vital muscle. And this runs all the way through. Once you've done that it should just really pop open. This one is Kumamoto, which is from Pacific Rim closer to Japan. So now I'm really going to get down to my compound butter and this is really going to be dolloped onto each oyster replacing some of the moisture that's lost during grilling. We'll take a couple of these pads of butter. Now I'm going to just chop my herbs and get 'em ready. That's like a tablespoon or so. And I'm going to grab some chives, give it that onion flavor. Give a little crack of black pepper. It's just a rough mix, you know. Nice, really saturated herb butter. I'm just going to put these on the grill and get 'em ready to go. And really it's just set it and forget it. It's not one of those things you really have to keep an eye on. They'll cook on their own. They have a nice thick shell, they'll take care of themselves. Because I'm paring this with a cider I went with an apple slaw that elevates the crispness and really plays with those flavors. I'm slicing up some apples and some celeries into nice thin match-like sticks. Really what I like to do is add some acid to this and half a lemon should be good. Through the fingers, through the hands. Now I'm going to add some creme fraiche. Very light, very creamy. It' going to make this slaw a slaw. So I'm going to add just a tablespoon or so to it. Just a little bit of salt, and of course some cracked black pepper. The oysters look like they're done. It's been about ten minutes. So I'm just going to take these off the grill. Here I have a salt bed to keep them from sliding around. Put a little bit of this apple slaw on here. So I'm going to give a little pour of this cider. Each piece of this recipe is complimenting each other. And I can hear a crunch in my brain right now it's so crisp. Got a creamy creme fraiche to it. The butter really seeps into the meat of the oyster and the dry finish of the Cidre just works perfectly. So with all that said, head out to the beach. Grab some oysters, grab some apples, make a day of it. Get your shuck on. And really just have some fun. On next week's episode of Coastal join me as I head to San Francisco to check out the Ferry Building and make a delicious crab sandwich recipe. Be sure to subscribe to Tastemade for more.