I love oysters raw and served on the half shell with just a squeeze of lemon juice and maybe a dash of hot sauce. In Louisiana, I grew up eating plump and milky Gulf oysters and then in France learned to love the flat briny versions from Cancale. In the Pacific NW, I’ve been eating the clean and bright types such as Olympia and Kumamoto. Not everyone I meet is as enamoured as I am with the raw bivalves, but when grilling season comes around, even the most squeamish among guests can’t seem to get enough of them, especially when grilled and coated in a buttery garlic sauce. I know the rules of eating oysters only in months that end in “r” but there are delicious oysters available year-round thanks to sustainable farming. For more on this, please visit Monterey Bay Aquarium Seafood Watch.
Shucking an oyster well is one talent I do not possess. I have learned, though, that a good knife is essential, such as this Victorinox with a non-slip grip. If you want something more artisanal, try the low country version from the Georgia Oyster Knife company; and if you don’t happen to have in your entourage an oyster shucking champion, check out this video .
Yield: 6 to 8 | Total time: 10 min
- 3 dozen fresh raw oysters
- 1/3 cup unsalted butter, melted
- Hot sauce, such as Tabasco or Frank's Red Hot, to taste
- 1 small clove garlic, finely minced
- Juice of 1 lemon, plus lemon wedges for garnish
- 1/3 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
- Optional: Fresh chopped parsley
- Shuck oysters, keeping as much of the liquor as possible; place on a large sheet pan. Heat grill to medium-high heat.
- Combine in a small bowl, the melted butter, hot sauce, garlic, lemon juice, and Parmesan cheese; stir to combine. Place shucked oysters on the grill and spoon butter-hot sauce mixture over each oyster. Cover with grill lid and let cook about 2 minutes or until oysters are just cooked and they start to bubble and shrivel along the edges. Carefully remove oysters to a serving platter and sprinkle, if desired with fresh chopped parley; serve with lemon wedges and hot sauce on the side, and some good bread for mopping up the sauce.
Date Published: August 21, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.