Reviewed: Feb. 2, 2012

I made a version of this for a tailgate party at a football game. I didnt add the Sriracha sauce merely because I was trying to make the butter with ingredients I had on hand. I also used red onion instead of shallot. It was awesome and definitely a hit. Next time I will make this with the chili of some kind, and maybe a pinch of grated Havarti on top of the oyster. I will make again.

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Reviewer:

Rob

Cooking Level: Expert

Living In: Livermore, California, USA

Reviewed: Dec. 3, 2011

This is an awesome recipe, although if you are making a dozen oysters, cut the butter sauce in half and you will still have some left over. Speaking of which....I used my left over sriracha butter to put over salmon a couple nights later, and it was absolutely killer.

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Reviewer:

Kevin

Reviewed: Oct. 4, 2010

These are REALLY delicious. I mourn not living in an area where I can get fresh oysters, but it still worked out very well, minus the extra work to open the oysters that wouldn't open on their own. HIGHLY recommended.

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Reviewer:

Eidolonkami

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 4, 2010

OMG this is GREAT !!! Thanks LOVE GARLIC yummmmmy :) 5

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Reviewer:

Kristine

Reviewed: Aug. 26, 2009

Great Recipe! I celebrated my father's birthday with a seafood night and the butter was a hit! Hits the spot with steamed/grilled shrimp, oysters and crab meat! Will definitely use this recipe again.

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5 users found this review helpful

Reviewer:

Lioness357

Cooking Level: Expert

Home Town: Suffolk, Virginia, USA

Reviewed: Jun. 22, 2009

Great for Oysters. Maybe a little too much garlic and in general I think the recipe makes too much butter for the amount of shellfish. The flavor is good, but I tried it on clams too and was not a fan. Probably more because clams taste too fishy too me.

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8 users found this review helpful