Garlic-Chile Butter

Raven Higheagle


For the oysters, we’re going to add a few things to make them even tastier. Namely: butter. More specifically: an amazing garlic chili butter used at New Orleans restaurant Cochon, a spot that knows how to cook an oyster. Cochon chef Donald Link shared the recipe with New Orleans radio station WWOZ last year, and for that I am thankful, because it is delicious. Save the leftovers if you have any — this butter is great on just about everything.
This pairs well with all shellfish.

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Makes 1 Cup
5 Min


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

4Mix well

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

About this Recipe

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, For Kids