05.02.2012

Grilled Oysters

Gathering around the grill to eat hot perfectly ruffled oysters fresh from the fire is truly a treat. Start with a sack of the beloved bivalves. Then lay a fire and let it burn for about 45 to 60 minutes or until the coals have sufficiently turned grey. Place whole unshucked oysters on the grill for approximately 15 minutes or until the shells pop open. Using an oven mitt or a heavy glove, pick up each popped oyster and finish prying off the shell with a strong knife (preferably an oyster knife, but a putty knife or the like will do). Place the empty oyster shell halves back on the grill or set aside. Dab hot oysters with the desired sauce (usually some sort of garlic butter creation) and cook just until the edges of the oysters are curled—be careful not to let the oysters cook too long or they will become chewy and tough. It’s fun to eat the oyster hot from the grill, straight from their shells with cocktail forks. (If you are serving a sizeable crowd, use the empty shells to cook pre-shucked oysters. Simply spoon an oyster, along with some of its liquor, into the empty shells on the fire, douse with sauce, and cook until the edges curl.)