Grilling oysters isn’t just a burger alternative—it’s a great way to enhance the briny mollusks’ natural flavor and bring out their deep-green hue. Whether you’re shucking them yourself or using pre-shucked shellfish, there are a few key things to keep in mind when barbequing oysters.
The first step is to heat the grill. A gas or charcoal barbecue is ideal, but you can also roast them in the oven if need be. For optimal results, use a grill that distributes equal amounts of heat across the entire surface of the grate (a PGS style grill is best).
Before you get to work, scrub your oysters clean and discard any that won’t open when gently squeezed with your fingers. Once the grill is hot, arrange your oysters flat shell side up on the grate and close the lid to cook for about three minutes. The steam generated by the hot coals will cause the shells to gape; once they do, remove them from the grill and set them aside.
To prevent spillage and make cleanup easier, line a platter with rock salt or a layer of kosher salt before you begin grilling. This will help prevent the oysters from tipping over and spilling their delicious, effervescent juices.
If you’re feeling adventurous, try topping your oysters with a fancier sauce like a green chile butter or even Rockefeller oyster sauce made from a combination of herbs and spices like paprika, parsley, and anise. Toss the oysters in the sauce, then spoon some over each one before serving.
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