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February 02, 2013

Aw, Shucks

BBQ Oysters
Could there be a more perfect food than the briny oyster? I love them freshly shucked and eaten straight from their shells, plump and cool and salty. There are spots along the California coast where fishermen shuck them at the dock and sell them by the shell.

When Mr. B and I lived in New Orleans and worked in the restaurants and hotels, very late at night, we'd go Uptown to a place called Cooter Browns and eat dozens upon dozens of raw oysters. So many that I'd wake up in the middle of the night thirsty enough to drink great gulps of water straight from the faucet.

And of course, I love oysters with Mr. B's mignonette sauce, that luscious mix of shallots and ginger, cracked black pepper and vinegar.

This weekend, with Superbowl on the TV and a big slab of ribs on the grill, Mr. B is making me his famous BBQ Oysters--freshly shucked oysters grilled in their shells and dressed with a garlic, butter and parmesan sauce.

They make a tasty appetizer.

Mr. B's BBQ Oysters

2 Dozen freshly shucked oysters on the half shell
1/4 cup Olive oil
4 T Butter, unsalted
2 Garlic toes, finely minced
5-6 Good turns of the pepper mill
1 handful of finely chopped Italian Parsley
Parmesan Cheese (Please don't use the stuff in the can)
2 lemons, halved

In a large glass measuring cup, melt the butter in the microwave. Add the minced garlic and microwave for 30 seconds. Add the olive oil and the ground pepper. Set the oysters on the grill over medium heat and brush generously with the butter sauce. Put the lemons, cut side down on the grill. Close the grill and let cook for 4-5 minutes. Sprinkle each oyster with parmesan cheese and parsley and allow to cook until the cheese is melted and the oysters are cooked though. Serve with the grilled lemons.

Figure on a dozen oysters per person. More if you've got an oyster lover in the mix.

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