Grilled Oysters

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SUMMER IS HERE!

It is time to pull out the grill from the garage, dust of the cobwebs and fire it up with charcoal and great food.

And one of my favorite things to grill during the summer are oysters—big, fat, juicy and succulent oysters on the half shell.  This recipe is one of the easiest things to make, and the end results are so delicious that this will be your go to summer dish for family and friends to enjoy over and over, again during those summer cookouts. Ahh, the fun of summer and the endless possibilities of grilling everything edible under the sun.

 

Ingredients:
6 Large shell-on oysters
3 cloves garlic, finely chopped
1 Tablespoon chopped parsley leaves
Harissa spice, to taste
2 Tablespoons salted butter, melted
Lemon wedges, for serving

Directions:
Shuck the oysters and set aside.

Top the oysters with the chopped garlic, parsley leaves, and season with harissa (to taste). Add some melted butter in each oyster.

Grill on outdoor grill for about 5 to  minutes or until they are cooked. Serve immediately. You can add a splash of lemon juice before eating.

 

 

Cook’s Notes:
If harissa is to strong of a spicy bite for the taste buds, paprika is a great substitute for the spice.

The secret trick about shucking oysters is to have the “flatter” side of the oyster facing you, then start at the hinge of the oyster (the pointed end of the oyster). Insert an oyster knife or a small knife at the hinge, twist the knife a few times and pop the shell open.

If you bake these oysters, preheat your oven to 375ºF and bake for 15 to 20 minutes.

If you have difficulty in shucking oysters:
Place the oysters, very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters.

Hold the oyster with an oven mitt or a thick kitchen towel and use a shucking knife, a flat case knife, or even a clean flat tip screwdriver and pry open the oyster. It should easily open.

Spoon the butter garlic sauce into each oyster and return oysters to the grill. Cover and grill 4 to 5 minutes. Sprinkle with parsley and harissa or paprika and serve.

TODAY.com Parenting Team FC Contributor

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