If you have never had grilled oysters you don’t know what you are missing. I bought two bags of large, lovely oysters today and paired them with Bush’s Bourbon and Brown Sugar Grillin’ Beans. It was so good. The salty, briny oysters with Louisiana hot sauce was perfect with the sweetness of the beans. This was a memorable meal and we will make it again. Next time we will move off the patio to open the oysters to avoid having to swab the deck afterwards.
This is why you need this handy tool to open oysters safely.
This is what you want to see. This is what cooks the oysters to a firmer texture (my preference).
Oh my. When your oysters look like these they are ready to eat.
- 12 large oysters (serves 2, thoroughly rinsed and scrubbed)
- 1 cube butter
- 2 TBS fresh garlic (pressed (it cooks better this way))
- 1 TBS chili paste or crushed red pepper to taste
- 3 TBS minced green onion
- Salt and freshly ground pepper to taste
- Louisiana Hot Sauce
- Bush's Bourbon and Brown Sugar Grillin' Beans
- Begin by rinsing the oysters thoroughly under cold water and scrubbing with a clean brush to remove any sand and dirt. They should look clean and shiny like this and smell like the ocean.
- Place the oysters on a grill pan with the curved side down and the fluted edge away from where the cook will be standing. If they start to spit and sputter on the grill, the hot liquid comes out the fluted side. Prepare the butter sauce by melting one stick of butter in a small saucepan over medium heat watching it constantly so it doesn't burn. Add the garlic, chili paste, green onion, and salt and pepper. Cook until hot and bubbly. You can clarify the butter if you like, but the milk solids add to the sizzle and browning on the grill so I leave them in. Preheat your gas grill on high. When the grill is hot place the grill pan with the oysters in the center and close the lid of the grill. If you are using charcoal the coals should be very hot and the oysters should go in the center and be covered. After about six minutes some of the oysters will pop open but most will not.
- After six minutes of grilling remove the tray of oysters from the grill. Using your oyster shucker or a suitable alternative, (Google "oyster shucker" for ideas) open the oysters completely. Use tongs and have an oven mitt or hot pad handy to avoid burns. Don't discard the top shells yet. After all the oysters are open you may want to move some of them the the other part of the shell if it is more cupped to contain the butter sauce. To do this, slide your knife under the oyster to cut the muscle that attaches it to the shell, then slip the oyster onto the other shell. When all of your oysters are open and lying on cupped shells place them back on the grill pan. Pour an equal amount of the butter sauce into each shell and return the grill pan to the fire. Close the lid. The butter will heat and there will be flare-ups so use caution. Open the grill lid after a couple of minutes.
- You should start to see the butter solids turn brown and lots of bubbling butter.
- You can eat them as they are, straight off the grill or with a couple of drops of real Louisiana hot sauce. Don't forget the beans. Just heat them up and serve as is alongside the oysters! This is delicious.