BBQ Oysters with Wild Blueberry BBQ Butter
2 cups frozen Wild Blueberries
1 ea ancho or pasilla pepper, seeded, soaked in hot water
1 Tbsp maple syrup
1/2 cup peeled, seeded, diced tomato
¼ cup apple cider vinegar
1/4 cup brewed coffee
1 ea garlic clove, minced
½ cup onion, minced
1/2 tsp salt
¼ tsp freshly ground black pepper
½ tsp coriander seed
¼ tsp cumin
¾ cup unsalted butter, softened
12 ea oysters, scrubbed
¼ cup micro greens
4 ea meyer lemon wedge
For the BBQ Butter:
In medium saucepan, add all ingredients except oysters butter and simmer for 45 minutes. Puree smooth. Whip in the softened butter until incorporated.
For the oysters:
Heat a grill and place oysters cup side up and cook until the shell opens. Remove the shell and place 1Tbsp of Wild Blueberry BBQ butter on each oyster. Cook until bubbling.
Place 3 oysters on each plate and garnish each with micro greens. Place one lemon wedge on each plate. Serve hot.
Wild Blue is Good for You!