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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.
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
Combine butter, chives, chopped herbs (tarragon, chervil, parsley) and a pinch of salt and pepper to create your compound butter.
Dollop an even portion directly onto each the shucked oysters.
Grill oysters directly over medium/high heat for 10 minutes, or until cooked thoroughly.
Julienne apples and celery into small match-like sticks.
Combine the creme fraiche, lemon juice and salt and pepper to taste.
Serve oysters while warm, with a side of the slaw. Enjoy!
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