Mexican cuisine · Fish & Seafood

Ostiones a la Diabla

Oysters briefly gratinated in a fiery chipotle and chile de árbol sauce with butter and lime.

Ingredients · for 4 servings

• 24 oysters
• 3 chipotles in adobo
• 4 chiles de árbol (or dried chili peppers)
• 80 g butter
• 4 cloves garlic
• 2 tomatoes
• 2 limes
• 1 tsp dried oregano
• 50 g grated cheese (e.g. parmesan as a cotija substitute)
• Salt, pepper

Instructions

1. Scrub the oysters thoroughly, open with an oyster knife, catch the liquor and leave the oysters in the deep half shell.
2. Seed the chiles de árbol and toast in a dry pan for 30 sec. until fragrant, then soak in hot water for 10 min.
3. Puree the soaked chiles with the chipotles, the peeled tomatoes, the garlic and the oregano into a smooth, deep red sauce.
4. Melt butter in a pan, stir in the sauce and reduce, uncovered, for 6–8 min. until it's thick and a sheen of butter sits on the surface; season with the oyster liquor, salt and pepper.
5. Set the oysters on a tray sprinkled with coarse salt, top each with about 1 tsp of sauce and dust with the grated cheese.
6. Gratinate under the preheated oven broiler for 3–4 min. until the edges of the oysters curl, and serve immediately with lime wedges.