Reviewer:

SYDIO

Reviewed: Jan. 28, 2008

Very very good! Probably the best Oyster recipe out there. Try the butter on clams and mussels as well!

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10 users found this review helpful

Reviewer:

johnd

Cooking Level: Expert

Living In: Houston, Texas, 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

Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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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6 users found this review helpful

Reviewer:

Eidolonkami

Reviewed: May 4, 2010

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

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5 users found this review helpful

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: Nov. 12, 2007

great idea

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5 users found this review helpful

Reviewer:

whitetaildeer17

Cooking Level: Professional

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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2 users found this review helpful

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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2 users found this review helpful

Reviewer:

Kevin

Reviewed: Jul. 13, 2012

Delicious, don't change a thing, BUT...forget about the butter log, wrapped in wax paper etc...you don't need it. Use room temperature butter, soften slightly in the microwave if you must add all other ingredients and let it start to harden on the counter before you cook...makes a soft paste. Follow directions and glob on a spoonful at the end of cooking! OH YUMMY!

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1 user found this review helpful