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Instead of rice or rock salt, you can also steady oysters using a crumpled sheet of aluminum foil, as per Julia Child…
Hi elise, what is the alternative for grilling the oyster? can I still use this recipe and oven it? thanks
Hi Jolie, this really is a recipe for grilled oysters. If you want to cook oysters in the oven, I suggest doing a Google search for baked oysters.
These turned out amazing! I had 12 oysters and lost one but I found doubling the recipe was helpful I also made some more sauce for some grilled shrimp. we shared with a friend and he said they were better than his favorite restaurant for oysters.
I was weaned on oysters and the recipe looks good, BUT…….. They must be put on the grill with the cup side on the bottom! Cupped side on the grill. Because when they open, that nice cupped shell will keep all the juices in. Nectar of the gods!
Wow, I was just thinking that my brother & I needed to grill another batch of oysters next month. This is great inspiration. Last January we did 4 dozen and 4 different toppings because oysters were so inexpensive. We decided our fav was a topping with red wine vinegar, worcestershire, parsley, cayenne, red pepper flakes, black pepper, cooked bacon, a bit of horseradish & lemon juice and sauteed shallots and garlic.
To help in the shucking department, you can also put the oysters into the freezer for about 5 minutes. Insert the knife into the shucking end, twist, and pop…you’ve got an open oyster.
I didn’t grow up eating oysters, but I’m trying to cultivate a taste for them now as they are really healthy and a great source of zinc. I’m lucky to have a great cultivated oyster business nearby so I can buy them the local farmer’s market.
We’ve been making some long drives lately and to pass the time I’ve been listening to an audio recording of Mark Kurlansky’s book The Big Oyster: History on the Half Shell. Like Kurlansky’s other books, Cod: A Biography of a Fish that Changed the World and Salt, this book about oysters is fascinating.
Thanks for the recommendation. I love Kurlansky’s books! ~Elise