This pairs well with all shellfish.
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- 2 stick
- 2 clove
- anchovy fillets
- lemon, juice and zest
- 2 Tbsp
- 2 tsp
- red chili flakes
- 1/4 tsp
- cayenne pepper (or ancho chili powder, like i used)
1Cut the sticks of butter into inch-long cubes and leave it on the counter for several hours to soften.
2You can of course quicken this process in the microwave, but use short bursts.
3Finely mince the garlic cloves and anchovy fillets and add them to the bowl of butter, along with all the rest of the ingredients
5Once combined, scoop the butter mixture onto a sheet of cling-wrap and roll it into a log.
6You can now refrigerate this for several days, or freeze indefinitely.
7Either way, chill it a bit before it’s time to grill, because it’s easier to slice when it’s harder.
8Use on grilled oysters, mussels, calms and shrimp.
For a recipe on how to grill shellfish use this