Grilled Oysters Recipe from Grillmaster Steven Raichlen
Grilled oysters in August? Go for it! Thanks to modern day oyster farming, stricter environmental regulations, and better food safety practices, the old rule of only eating oysters in months containing the letter “R” no longer applies. And since scientists believe the old oyster aphrodisiac myth is actually true (Oysters Really Are Aphrodisiacs), why not indulge ASAP and enjoy a little summer romance?
Whether you fall for your date or not, you definitely will fall in love with the Angara Grill Table, if you happen to prepare your oysters on one.
MEDITERRANEAN GRILLED OYSTERS
Source: Steven Raichlen
Serves: 8 as an hors d’oeuvre, but can be scaled up as needed
24 live oysters in the shell
2 scallions, trimmed, white and green parts thinly sliced
2 tablespoons finely minced pitted green olives
1/4 cup chopped fresh flat-leaf parsley
Fresh lemon juice (about 1/2 cup)
Pernod or other anise-flavored liqueur (about 1/2 cup)
Extra virgin olive oil (about 1/2 cup)
1. Shuck the oysters, sliding the knife under each bivalve to loosen it from the bottom shell. Try not to spill the briny juices. Discard the top shell.
2. Place a small spoonful (about 1/2 teaspoon) of scallion, olives, and parsley on each oyster. Add a teaspoon each of lemon juice, Pernod, and olive oil.
3. Light your Angara grill and heat to high.
4. Balance the oysters on the rungs of the grill grate. Grill the oysters until the juices bubble and the oysters are just cooked, 4 to 6 minutes. Do not overcook: the oysters should stay rare in the center.
Not an oyster eater? That’s ok. Saturday just happens to be National Mustard Day, so throw a ‘dog or slider on the grill alongside those frisky mollusks and grab a jar of your favorite French’s!
Stay tuned for Summer’s Top Wines on Monday. Share your faves with us on Facebook or on Instagram @ibbqinc!