From: Chef/owner Donald Link of Herbsaint, Cochon, Cochon Butcher and Calcasieu, New Orleans. Yield: 2-3 servings. Compound Butter for Oysters: ½ lb. (2 sticks) butter 3 cloves garlic 2 anchovy fillets zest of one lemon juice of one lemon (about 2 Tbsp.) 2 Tbsp. Vietnamese garlic chile paste 2 tsp. crushed red chile flakes 1⁄4 tsp. cayenne 1 tsp. salt 16  Louisiana Oysters, in the shell as needed for garnish, lemon wedges Cut butter into 1” cubes ...

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