Grilled oysters are one of the favorite appetizers at Camp 4.  Many guests who have sworn off these tasty bivalves have had their minds and pallets opened thanks to this recipe.

I originally had a version of these at Red Fish Grill in New Orleans.  While this recipe is not the version I had there, viagra sickness I was inspired by their simple preparation and the addition of the smoke flavor that was imparted by nothing more than butter and the natural flare up that happens on the open flame of the grill.

I do not recommend making these indoors as you need the oysters to flare up to get the great smokey flavor that makes them shell-licking good.  For the oyster beginners, this is also a good recipe because the meat is fully cooked and they are easy to open given that you cook them first a bit before hand.

Here are the basics:

• 1 stick of butter
• 3 cloves of garlic, minced
• 1/4 c. assorted fresh herbs (we use Tarragon, Chives, Parsley and Thyme), minced (reserve a fourth of the herbs for later)
• 1/2 c. White Wine
• 1/2 c. Parmesan Cheese, grated
• Salt & Pepper, to taste
• 2 dozen large Oysters (we like Port Madison Petites)

Directions:

1.  Prepare butter sauce – on stove top, melt butter and add garlic.  Add 3/4ths of prepared herbs (saving rest for later) and wine; stir to combine.  Take butter sauce off heat and add cheese and salt/pepper to taste.  Keep warm but off high heat to prevent burning.

2. Prepare oysters - Clean oysters of all dirt and debris using a potato brush.  Preheat grill or open flame fire.  Place whole oysters on grill grate (you will shuck – or open – later) over direct flame with hinges up.  Cook for 3 minutes or until you see liquid starting to escape from the sides.

3. Shuck oysters - Using tongs, remove pre-cooked oysters from grill and carefully shuck using an oyster knife and gloves (CAREFUL: OYSTERS WILL BE HOT).  Place knife in hinge and pry top-shell off, being careful not to spill juices.  Gently loosen oyster from bottom shell with the knife but let it sit in the bottom shell with the juices as this will be put back on the grill.  Complete this for all oysters before returning to the grill.  For instructions on how to shuck an oyster, see this great tutorial by Hama Hama Oyster Blog.

4. Finish Oysters - Return Oysters to grill over direct heat/flames.  Carefully spoon butter sauce on top of each open oyster.  Flames will flare up which is a good thing to get the smoky flavor, but take care to have hands, arms and eyebrows away.  Allow oysters to cook for 3 minutes or until golden brown.5. Serving – Remove oysters from grill and sprinkle with remaining herbs.  Serve on half-shell with fresh bread (we like Pane d’ Amore Sourdough).  Oysters can be slurped directly out of shell or you can use a small shellfish fork to enjoy.

NOTE: Oyster shells can be cleaned off and then broken/ground up into a fine powder (using a hammer, a burlap bag and safety glasses) and fed to chickens or added to your compost pile.

To learn more about Oysters and the Port Madison Petites that we recommend, please click here!