Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter

Ingredients

• 0.5 cup cilantro leaves fresh chopped
• 4 small jalapeño chiles 
• 1 teaspoon kosher salt 
• 6 servings kosher salt 
• 2 tablespoons juice of lime fresh
• 2 tablespoons lime zest 
• 36  apalachicola oysters small to medium
• 3 tablespoons vegetable oil; peanut oil preferred 
• 0.3 teaspoon pepper freshly ground
• 1 cup butter unsalted softened

Equipment

• bowl
• frying pan
• oven
• plastic wrap

Directions

1. Shuck oysters. Discard the top shell; keep oysters in the deeper bottom shell. Arrange oysters over kosher salt in a jellyroll pan.
2. Heat oil in a small skillet over high heat.
3. Add jalapeos, and cook 2 to 4 minutes, turning occasionally, until skin is golden and blistered.
4. Transfer jalapeos to a small bowl, and cover with plastic wrap.
5. Let stand 5 minutes.
6. Peel and seed jalapeos; finely chop, and place in a medium bowl.
7. Add lime zest and next 5 ingredients, stirring to combine. Top each oyster with 1/2 teaspoon butter mixture. (Store remaining butter in refrigerator.)
8. Bake oysters at 450 for 8 minutes or until the edges of the oysters begin to curl.