by MrsWheelbarrow
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MrsWheelbarrow's Notes:
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dozens of fresh oysters
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Get your grill really nice and hot. Scrub the oysters to remove any dirt or sediment and set them out on a sheet pan with the curved side down.
Ask the hotline about this step!Put the oysters on the grill curved side down and wait a minute or two until the oyster pops open.
Ask the hotline about this step!Remove the oysters from the heat as they open up and pry off the top shell.
Ask the hotline about this step!Drizzle a little mignonette sauce over the oyster, and slurp. The curve in the shell captures the oyster liquor. Or, cut up a few lemons, because on that lovely oyster, a squeeze of lemon juice is just about perfect.
Ask the hotline about this step!If you're nice, you might carry some of the oysters in to the folks who won't put their boots on to come out to the grill. Or not.
Ask the hotline about this step!And if you're really nice, you'll make that red cocktail sauce (ketchup/lemon/horseradish) for people who insist on ruining their oysters.
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2
shallot, minced fine
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excellent sherry vinegar
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Salt & Pepper, to taste
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Mix everything together a little ahead of the time you'll be serving the oysters. The shallots pickle in the vinegar so they aren't sharp at all, and make for a nice crunchy experience with the slightly warm oyster. Sometimes I add chopped parsley and lemon zest.
Ask the hotline about this step!My dad loves raw oysters, and when I was little, he would grill a few up for us squeamish kids and top with a little bbq sauce to be slurped down as we stood next to the grill... this totally brought back those memories! Sounds fantastic!
I love this! Simple and full of flavor.
The oysters go right on the grill grate. I use big tongs or an oven mitt to put them down and pick them up. The sheet pan simply makes it easier to carry the oysters to, and, especially, from the grill, when they are ajar and the liquid could escape.
I want these right now! Q: do you set the pan on the grill, or place oysters directly on grate?
Perfect, just perfect.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Great recipe. Simple and delicious!