Baked Oysters with Curry and Lime Butter

Perfect Pairing: Chandon Brut Classic

Oysters are the finger food of the gods. And with so many ways to serve them, you simply must treat your guests to a plate of fresh Pacifics, Belons or Olympias when they're in season. We asked Perry Hoffman, Chef de Cuisine of etoile Restaurant, to share his favorite oyster recipes with us. This delicious dish calls for two-dozen Pacifics baked on the half shell with green curry and lime butter.

Ingredients & Preparation for Green Curry

1/2 bunch cilantro
1 bunch green onions (tops only)
1/4 cup spinach leaves (packed)
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons water
1 tablespoon extra virgin olive oil
3 tablespoons good curry powder
2 teaspoons salt
Blanch cilantro, green onions and spinach for 5 minutes or until tender. Shock in an ice bath, then remove and drain off excess liquid. Place in blender with all other ingredients and blend until smooth. Pass through a fine mesh strainer to remove impurities. Set aside.

Ingredients and preparation for the lime butter

1/2 cup salted butter (soft)
2 shallots (minced)
1 lime (juiced and zest)
Combine shallots with lime juice and zest in a small bowl; let stand for five minutes. Add soft butter and stir.

To serve

Arrange two-dozen raw oysters (shucked and presented on the half shell) on a baking sheet. Place a teaspoon of lime butter on each oyster. Bake at 450°F for 2–4 minutes, depending on the size of the oyster. Remove from oven and place a small dollop of green curry on each oyster.