Broiled Buffalo Oysters with Pickled Celery Mignonette

This recipe is SUPER fun and packs in BIG flavors. If you're a fan of broiled oyster recipes like a traditional Oyster's Rockefeller, you're going to have to give this one a try! If for some reason you wind up with leftover Buffalo Blue Cheese Butter, use it on other cooked fish, chicken, or steak!

Broiled Buffalo Oysters with Pickled Celery Mignonette

Makes 12 Oysters

INGREDIENTS:

• 12 Oysters, shucked, in-shell
• 1 stick of Butter, softened
• 1 cup of Hot Sauce
• 1/2 Cup or Blue Cheese, crumbled
• 1 stalk Celery, minced
• 1 small Shallot, minced
• 1/2 cup Apple Cider Vinegar
• 1 tablespoon sugar
• Salt & Pepper
• Lime Wedges (garnish)
• Course salt (to hold oysters in place)

DIRECTIONS:

1. In a mixing bowl, add shallot, celery, apple cider vinegar, and sugar. Season with salt and pepper to taste. Allow to marinate in the refriderator for at least 30 minutes
2. Add softened butter, hot sauce, and blue cheese crumbles to a mixing bowl and whisk to combine. Refriderate until needed
3. Add a layer of salt to a baking sheet large enought to hold all your oysters. Place your shucked oysters onto the baking sheet and top with the Buffalo Blue Cheese Butter
4. Place oysters into a pre-heated oven set to broil and cook until golden and bubbly, approximately 5 minutes
5. Dress the cooked oysters with a little bit of the Pickled Celery Mignonette and garnish with lime wedges