here is a recipe I found for a creole butter that goes great on steak.  May be good on oysters as well.

Creole butter:

(I don't have the exact measurements, but at home if I make creole butter I use something like this, and it's as close as I can get without asking someone who works there to send me the recipe)

1lb room temperature unsalted butter

1tsp cayenne pepper

1tsp chili powder

1/2tsp cumin

1tsp red pepper chili flakes

2tbsp finely minced garlic

1tbsp Worcestershire sauce

1tsp tabasco sauce

1tsp sea salt

1/2tsp ground black pepper

1tbsp dried oregano/thyme/parsley

Mix it all by hand or put it in your fancy kitchenaid with paddle attachment and let it turn for a couple minutes on low-medium.

I'd just like to remind you about the golden rule of compound butter (or really anything else)....


more bacon = more better!

Haha - seriously though, I'd think butter, bacon, shallot, and some fresh herbs would be great.

nolaegghead said:

Richard Fl said:

This pernod butter works great with escargot or oysters.  Sometimes I add some asiago cheese to top.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=460522&catid=1

Anise works well with oysters.  For example, rockefeller.  Last grilled oysters I did I added ground anise. 

In NOLA, they are typically seasoned with butter, garlic, parsley, pepper and Parmesan.  Anise, basil, cilantro, lemon, oregano or whatever can be added also, everyone wants to season them to their liking.  I've seen nacho flavored (not a fan), and many other variants.  I'd stick with simple.  The oysters are the star.

And now I'm craving Drago's

nolaegghead said:
  The oysters are the star.

This above, more so than anything else is key to success. Good quality oysters or preferably excellent quality oysters. No matter how you doctor them up, poor quality oysters do not fair so well.  If you start with great oysters, everything else is secondary and subject to individual tastes. Nola got this one right in spades. 

Butter, finely diced chipotle peppers, adobo sauce, chopped parsley, lime zest, lime juice, a tine pinch of salt and pepper. Grill them direct around 450F until they start to bubble inside their shells. 

Saute some garlic, add more butter.  When that melts add in S&P to taste and let it solidify if you want compound butter.   Or better yet, just roast your oysters and let folks add the garlic-butter on their own.  It's awesome, simple, and let's the oyster taste shine through.  Put hot sauce on the table also.

I love oysters Rockefeller, I really do.  But I found some of the best ones don't really feature the oyster.  You could put a scallop or piece of chicken in there if you wanted because the flavor from the bacon, cheese, herbs, garlic and salt is so strong. 

Hey, eat the oysters with garlic butter, and then throw the shells back on the grills with all the bacon mixtures people suggested!  Nobody will know the difference.  Throw a little scallop in there.